Green Apple & Shallot Chutney

Makes about 4 (240 mL) jars of chutney

A tart and chewy treat thanks to green apples and dried apricots season with ginger, cinnamon and pickling spices.

Made using the Ball Jam & Jelly Maker



  • 4 granny smith apples (about 750 g) peeled, cored and finely chopped
  • 175 mL apple cider vinegar
  • 125 g sugar
  • 60 g firmly packed light brown sugar
  • 1 tsp. mustard seeds
  • 1 tsp. dried, crushed red pepper
  • 1/2 tsp. grated, fresh ginger
  • 1/8 tsp. ground cinnamon
  • 1/8 tsp. black pepper
  • 1/2 tsp. butter or olive oil
  • 250 g thinly sliced shallots
  • 60 mL water
  • 125 g finely chopped dried apricots


  1. COMBINE all ingredients evenly over the bottom of the Pot fitted with the Stirrer.
  2. PRESS jam button – the cook time will automatically default to 21 minutes. Press (+) add button until 30 minutes is reached. Press enter. When appliance beeps, place glass lid onto the pot.
  3. THE APPLIANCE will continue to automatically stir your ingredients while it cooks. Stay within earshot of the Jam & Jelly Maker, the appliance will beep again at the end of the process signalling cooking is complete. Press cancel, unplug the appliance and immediately remove Glass Lid.
  4. REMOVE Stirrer using a pot holder.
  5. LADLE hot chutney into hot jars, one at a time, leaving 0.65 cm headspace. Wipe any chutney from the rims of the jars. Centre lids on jars. Twist on the bands until fingertip tight.
  6. PLACE filled jars in the preserving rack inside a stockpot filled with warm water; ensuring jars are covered by 2.5-5 cm of water. Bring water to gentle, steady boil.
  7. PROCESS jars in boiling water for 10 minutes. Turn off heat, remove lid and let jars stand for 5 minutes.
  8. REMOVE jars from water and cool. Check lids for seal after 12 to 24 hours. Store sealed jars in cupboards for up to 1 year. Jars may be stored without bands, or you may clean the underside of bands to ensure no moisture is trapped during storage.