Apple Chutney

Recipe Provided by Marilyn Markel, Cooking School Manager for A Southern Season

2 cups sugar
2 cups cider vinegar
6 lbs sliced and peeled apples
2 large clove garlic, minced
2 Tbsp fresh ginger root grated
¼ cup finely chopped onion
2 Tbsp salt
⅓ cup crystallized ginger
⅓ cup of currents
Zest of 1 lime
4 small jalapeño peppers – or more to taste


Bring sugar and vinegar to a boil. Add all other ingredients
cook for about 1 – 1 ½ hours (or until thick and jammy). Stir often.

Pack into hot sterile jars