I love chutney - as a condiment with meat, as a spread on savory sandwiches, as an accompaniment to a cheese board, and as a special "mystery ingredient" in a number of dishes! This recipe, from Ball, has become a new addition to my repertoire! In fact, I am giving jars as Christmas gifts this year!
If you are new to canning, be sure to stop by Ball's Fresh Preserving website for helpful information, recipes, and safety tips!
Curried Apple Chutney
Yields about 10 pints
2 quarts chopped, peeled, cored apples (about 16 medium - 1 apple should = about 1 cup of diced apple)
2 pounds raisins
4 cups brown sugar
1 cup chopped onion
1 cup chopped sweet red pepper
3 tablespoons mustard seed
2 tablespoons ginger
2 teaspoons allspice
2 teaspoons curry power
2 teaspoons salt
2 hot red peppers, chopped (wear gloves to prevent the hot oils from spreading to your eyes, etc)
1 clove garlic, minced
4 cups vinegar
Method
Combine all ingredients in a large saucepan (I used a stockpot). Simmer until thick - for me, this took about 1/2 hour. Stir frequently (really - stir A LOT!!) to prevent sticking (and to prevent the raisins from all sinking to the bottom!).
CAREFULLY ladle the hot chutney into hot jars, leaving ¼-inch head-space. Remove air bubbles by sliding a clean butter knife or small spatula around the jar. Wipe the tops with a clean cloth dampened with vinegar before applying the lids. Screw on the bands "fingertip tight."
Process the jars for 10 minutes in a boiling-water canner. Remove jars and let sit 24 hours before removing bands. Let the chutney "season" for at least 2-3 weeks before opening - the flavors will blend during this time.
Most of all - enjoy the goodness!
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