Ginger Bred Chutney

Gluten-Free, Vegetarian & Vegan, Condiments & Canning
Fresh ginger is one of my favorite flavors and dry ginger is one of my least. So I never make gingerbread. This past holiday season I had a windfall of fruits leftover from a chocolate fountain holiday party. So I whipped up a new chutney with all the flavors of gingerbread except the dreaded dry ginger. I substituted fresh ginger and it was FABULOUS!


  • 2.5 pounds pineapple chunks
  • 2.5 pounds seedless green grapes halved
  • 2 pounds of Granny Smith apples, peeled and cubed
  • 12 ounces white sugar
  • 4 ounces brown sugar
  • 12 ounces apple cider vinegar
  • 1/4 pound ginger, julienned
  • 1 small red pepper, minced
  • 1 pound yellow onions, chopped
  • 1 cup raisins or currants
  • 3 cinnamon sticks
  • 1/2 teaspoon yellow mustard
  • 1/2 teaspoons brown mustard
  • 3 bay leaves
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon allspice
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon crushed red pepper
  • 3 teaspoons kosher salt


  1. Mix all remaining ingredients in a 7 quart stainless steel stockpot.
  2. Bring to a simmer and cook for about two hours. Remove from heat.
  3. Cool slightly. Fill sterilized jars with chutney.
  4. Place flat lids on each jar. Screw on bands to seal, but don’t over tighten them.
  5. Arrange jars right side up in a canner and add water so it’s at least one inch above the jars. Bring to a boil and continue boiling for ten minutes.
  6. Cool jars on rack. Store in cool place.
Yield: 5 quarts