RECIPE: Rec: Apple Plum Chutney

[melissa-dallas]

From this month's Newflower flyer/magazine. It is the most beautiful color. I think I'll use craisins instead of raisins. They suggest serving it with brie on a cheese board. I think it will be terrific with pork.

1 3/4 cup brown rice or white vinegar

1 1/2 cups sugar

1 pound granny smith apples, peeled, cored, chopped into 1/2 inch pieces (about 3 1/2 cups)

2 cinnamon sticks about 2 1/2 inches long

1 large white onion, minced

1 jalapeno pepper, minced with seeds

2 cloves garlic, minced

1 tablespoon minced fresh ginger

1/2 tsp dry mustard

1/8 tsp cayenne pepper

1 tsp sea salt

1 bay leaf

1/4 cup raisins

1/2 pound dark purple plums, cored & cut in 1/2 inch pieces

Bring vinegar and sugar to boil over medium high heat in a 4 qt. stockpot. Simmer until sugar dissolves, about 2 minutes. Add all remaining ingredients EXCEPT raisins & plums. Simmer uncovered for about 20 minutes. Add raisins, simmer 10 more minutes, then plums and simmer ten more minutes, or until thick as desired. Let cool. Remove bay leaf & cinnamon sticks before serving.

I have to figure out how to process this in jars so it will keep.

 

[mistral]

Try processing in a boiling water bath:

fill clean, sanitized (boil the jars) jars to 1/8 inch from top, wipe rims with a clean, damp paper towel, apply washed, clean, hot "dome" style lids to jars (to get them hot, place in a sauce pan, cover with water and bring to a simmer, then reduce heat to keep hot), screw on rings finger tight (using the tips of your fingers).

Place jars on a rack in a big pot of boiling water (the water must cover the jars by at least 2 inches), bring back to a boil then boil gently for 10 minutes. Remove jars from water, place on clean towels on counter with jars 2 inches apart from each other and let cool for 24 hours; with luck you will hear the "ping" of the dome lids sealing on the jars--but you might not and they will still seal.

Dome lids' domes should be down and should stay down. Remove rings, wash and label jars. Store in a cool, dark, dry place. You can keep for at least a year and if you keep longer you will lose color and quality, but the food will still be edible, just less nutritious--but you aren't eating chutney for the nutrition are you? smileys/smile.gif