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Spicy Pepper Apple Chutney


Combining the heat from Biker Billy Peppers and the sweetness of Minnesota Apples to create a delicious Chutney.

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Rate this recipe 3.5/5 (2 Votes)


  • ◾3 Pounds Sweet Red Apples
  • ◾10 Biker Billy Peppers or Hot Jalapeno Peppers
  • ◾1 Cup Golden Raisins
  • ◾1 Small Yellow Onion
  • ◾2 Cups Apple Cider Vinegar
  • ◾1 & 3/4 Cups Brown Sugar
  • ◾3 Tablespoons Cinnamon
  • ◾1/2 Tablespoon Ground Ginger
  • ◾1/2 Tablespoon Allspice


Servings 4
Adapted from


Step 1

1. Peel and core the Apples. Dice the Apples. You should get about 7 to 8 Cups diced. Put the Apples in a large pot with a lid or dutch oven.

2. Dice the Peppers and add them to the pot, seeds and all! I used 10 Biker Billy Peppers because of their size, which you can see here so compare the Peppers you have on hand with this to determine how many you should add.

3. Next Dice up the Onion and also add it to the pot. Then add all the remaining ingredients to the pot.

4. Over a medium high flame, cook and stir the Chutney until it comes to a boil.

5. Cover the pot and turn the flame down to the lowest setting. This is where the flavors will start to marry and the Apples and Peppers will start to soften and break down releasing all their flavor. It will take about an hour and 20 minutes for this to start happening. Once you see that taking place get out a potato masher and start mashing. Replace the lid and continue to cook for about another half an hour. Check the Chutney about every 10 minutes and give it another mashing.

6. Here is the consistency you are looking for when the Chutney is done.

7. Allow the Chutney to cool then place it in glass jars with tight fitting lids. Store in your refrigerator for up to 5 days.

Recipe by: Hot Dish Homemaker

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