Golden Gossip Chutney

Add pizzazz to your meals. Spend a casual afternoon with a friend making a batch of this chutney. Catch up on all the latest news, while you chop the vegetables and let this rich flavored chutney simmer to tantalize your family’s taste buds.


  • 1 lb (450 g) carrots, 4 to 5 large
  • 2- 1/2 cups (625 ml) sugar
  • 2-1/4 cups (550 ml) water
  • 5 inch (12.5 cm) piece cinnamon stick
  • 1/2 tsp (2 ml) cayenne pepper
  • 2 tbsp (25 ml) mustard seed
  • 2 tsp (10 ml) whole cloves
  • 3 tbsp (45 ml) finely chopped gingerroot
  • 3 cloves garlic, finely chopped
  • 1 -1/2 cups (375 ml) coarsely chopped, pitted dates
  • 1 lb (450 g) apples, 3 to 4 medium
  • 1- 1/2 cups (375 ml) malt vinegar
  • 3/4 lb (350 g) onions, 3 to 4 medium
  • 1 tbsp (15 ml) tomato paste
  • 2 small red peppers
  • 1/4 cup (50 ml) bottled lemon juice


  • Peel and grate carrots to yield 4 cups (1000 ml). In a very large stainless steel, combine carrots, sugar, water, cinnamon stick and cayenne pepper.
  • Tie mustard seed and cloves in a large square of cheesecloth, creating a spice bag; add to carrots. Bring mixture to a boil, cover, reduce heat and boil gently.
  • Add gingerroot, garlic and dates to simmering mixture. Peel and core apples. Grate to yield 3 cups (750 ml), adding to chutney, as they are grated. Stir in vinegar. Peel and finely chop onions; add with tomato paste to chutney. Cover and cook 20 minutes.
  • Place 9 clean 250 ml mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Heat SNAP LID® sealing discs in hot water, not boiling (180°F/82°C). Keep jars and sealing discs hot until ready to use.
  • Wash and core red peppers; cut into 1/4 inch (0.5 cm) cubes; stir into chutney with lemon juice. Stirring occasionally, boil chutney 10 minutes or until thick. Remove cinnamon stick and spice bag.
  • Ladle chutney into a hot jar to within 1/2 inch (1 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more chutney. Wipe jar rim removing any food residue. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining chutney.
  • When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process –boil filled jars – 10 minutes.*
  • When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.
  • After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.