Chutney is an East Indian word that means, “to be tasted” or “to be liked”.  I call it a ‘fruit relish’ because it is a combination of fruit, vinegar, sugar, spices, onions, garlic and peppers.  Chutney’s range in flavor from sweet-n-mild to hot-n-spicy yet always boast a savory flavor.  It is often used as a condiment with meats however the possibilities in the kitchen are limitless!


Apple prep

I had a blast playing around with several varieties of apple chutney and created a new blend sure to delight! Blonde Curry Apple Chutney, which I named after my blonde hair of course! Okay, so the blonde raisins, yellow curry and golden delicious apples may also have something to do with its name.

Plus, you can make this recipe any time of the year! There is no need to wait until anything “comes in season”.

Blonde Curry Apple Chutney Canning Recipe

Makes about 6 pints or 12 half-pints

Like many curried chutneys, this one embodies a traditional Indian flavor while using yellow raisins, yellow curry and golden apples making it the perfect chutney to serve with any chicken or pork dish. Add a couple tablespoons of my Blonde Curry Apple Chutney to create side dishes like tangy steamed vegetables or decadent couscous.


  • 4 cups white vinegar
  • 8 cups Golden Delicious or Spartan apples – peeled, cored and chopped (One medium apple yields about 1 cup chopped apples)
  • 5 ½ cups golden raisins
  • 4 cups raw granulated sugar
  • 1 cup onions, chopped
  • 1 cup red bell pepper, chopped and seeded
  • 3 tbsp mustard seeds
  • 2 tbsp ground ginger
  • 2 tsp ground allspice
  • 2 tsp yellow curry powder
  • 2 tsp sea salt
  • 2 pepper – either hot banana or jalapeno, chopped fine (I prefer Jalapeno because it adds a touch of green)
  • 1 garlic clove, finely chopped

Blonde curry apple chutney


  1. In a large stainless steel stock pot, add white vinegar.  As you are prepping your apples, place them in the vinegar giving them a quick stir so that the vinegar coats the apples preventing them from browning.  Add golden raisins, sugar, onion and red pepper.  Bring to a boil over medium-high heat, stirring frequently, for 30 minutes.
  2. Add mustard seeds, ginger, allspice, curry, salt, jalapeno pepper and garlic.  Boil gently, stirring frequently, until thick enough to mound on a spoon – approx. 15 minutes.
  3. Ladle hot chutney into hot jars leaving a ½” headspace.  Remove any air bubbles adjusting headspace if necessary.  Wipe rim using a warm wash cloth dipped in vinegar, then add lid and ring.  Hand tighten.
  4. Process pint and half-pint jars in a water bather for 15 minutes.  Remember, processing time does not begin until water is at a full rolling boil.  After the jars are done processing, allow them to sit for 5 minutes in the water bather before removing  the lid.  Cool jars in a draft free location and be sure to wash them prior to storing.


Recipe Tip:  When canning any relish, salsa or chutney, the key is to allow the spices ample time to blend by letting your jars rest for 2 to 3 weeks to achieve the best flavor.

Happy Canning~
Diane, The Canning Diva

I am pleased to say I had the pleasure of showcasing this recipe of WZZM Channel 13 Healthy You. Thank you Val Lego!

Val Lego and I on set

Check this out!

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