Ginger Apple Chutney - onion

Method

• Dice onion, peel and mince ginger, and peel apples. Dice apples into 1/4" pieces and place them in a separate bowl, sprinkling a bit of the lemon juice over them after adding each diced apple to prevent them from turning brown.
• Heat canola oil in a large pot, at least 3 quarts in size. Add onion and ginger and saute for about 5 minutes or until onions begin to soften. Add apples, salt, and pepper and cook an additional 5 minutes, stirring frequently. Add apple cider and apple cider vinegar and stir well. Bring to a boil, then reduce heat and simmer uncovered for about 35 minutes, stirring occasionally. The liquid should reduce by about 3/4 and the mixture should be thick, not liquidy. Adjust seasoning to taste with additional salt and pepper if desired.
• If you are not canning the chutney, store in an airtight container for 1-2 weeks.
• For canning:
• Fill 4-5 sterilized half-pint jars with chutney. Pound the jars on the counter to remove any air bubbles, and ensure that each jar has 1/2" head space. Place flat lids on the jars and spin on the rings finger-tight. Process in a water bath canner for 15 minutes. Remove jars from canner and allow them to sit overnight to cool.
• Remove rings from jars and lift by the edge of the flat lid to ensure a tight seal. Label jars and store in a cool, dark place.
• Adapted from Katie at the Kitchen Door.