Apple, Onion & Raisin Chutney Recipe |
Apple, Onion & Raisin Chutney (©photo courtesy of Skyhorse Publishing)
Making chutney is a great way to use an abundant harvest from your garden or a bit too large purchase made at your favorite farmers market. They are also wonderful for their versatility, a accompaniment to fresh fish, pork, chicken and of course, a Thanksgiving turkey. Leftover turkey sandwiches are always a treat, and puting a layer of chutney on freshly baked bread will make them even tastier.
Below is a recipe for a mild chutney calling for seasonal ingredients that can be easily found at many farmers markets this time of year. It comes from a new book by by Janet Cooper, "Home Canning and Preserving: Putting Up Small-Batch Jams, Jellies, Pickles, Chutneys, Relishes, Spices and More". Janet Cooper grew up in Madison, Wisconsin. As long as she can remember, she has been involved with preserving and learned most of what she knows from her mother. She has lived from coast to coast in the United States, has stepped foot on every continent, and she taught home canning for two summers in Ottawa, Canada.
Janet's chutney recipe is simple to make, won't spoil for ages, and though mild, it is seasoned to provide just a little zing.
Ingredients for 5 to 6 Pint Jars
• 4 Pounds apples, any type
• 3 Medium yellow or white onions
• 2 ½ Cups vinegar
• 1 ½ Cups juice (orange, apple, cider, or a combination)
• 1 Tablespoon ginger
• 1 Teaspoon allspice
• 1 Teaspoon nutmeg
• 1 Teaspoon cloves
• ¼ Teaspoon cayenne pepper
• 2 Cups brown sugar
• 2 Cups dried currants or raisins
Preparation
1. Peel, core, and dice the apples. Peel and finely chop the onions.
2. Add the vinegar, juice, ginger, allspice, nutmeg, cloves, and cayenne pepper. Mix well and cook, uncovered, at a simmer or until thick.
3. Add the brown sugar. Wash and squeeze dry the currants or raisins and add. Cook everything until desired thickness and seal in sterile jars.
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To learn more about Janet Cooper's new book, go to: Home Canning and Preserving: Putting Up Small-Batch Jams, Jellies, Pickles, Chutneys, Relishes, Spices and More
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