Chutney Anybody?

Has anybody ever made chutney? And do you like it?

I'm making Old Farmhouse Chutney this morning. With Granny Smith apples, cranberries, dried apricots, golden raisins, chopped onions, both apple cider vinegar and balsamic vinegar, and lots of spices. I've never tried to make chutney before, so it's a new experience. Has to be water-bathed canned for 10 minutes.

I think it would be delicious with a roast chicken or maybe our Thanksgiving turkey this year.

I hope it works.

Here's the recipe, if anybody is interested.....

Old Farmhouse Chutney

This originally came from Stonewall Kitchen; I got it from a food board that I post on regularly. I've been wanting to try it for a couple of months, but that canning thing always scared me.

2 Tbsp vegetable oil
2-1/2 lbs onions, cut into 1/4-inch dice (6 large white or 4 large yellow onions)
5-1/2 lbs Granny Smith apples (about 12 medium apples), peeled, cored and cut to 1/2-inch dice
1 lb cranberries
1/2 lbs dried apricots, cut into 1/4-inch dice (one cup)
1/2 lbs golden raisins (2 cups)
1/2 cup apple-cider vinegar
2 Tbsp balsamic vinegar
1 Tbsp mustard seed
1 Tbsp red-pepper flakes, or to taste
1-1/2 tsp celery seed
1/2 tsp ground cinnamon
1/2 tsp ground clove
1/2 tsp curry powder
1/2 tsp ground ginger
1/2 tsp ground cumin
3 cups granulated sugar
1 cup dark-brown sugar

Sterilize jars and set upside down to dry.

Heat oil over medium in a large pot. SautÃ[emoji]169[/emoji] onions until translucent, about 10 minutes. Stir in the apples, cranberries, apricots, raisins, vinegars, mustard seed, red-pepper flakes, celery seed, cinnamon, clove, curry powder, ginger, and cumin. Bring to a boil. Reduce heat and simmer, stirring frequently, until apples are tender. This may take 45 minutes to an hour. If apples begin to stick, up to 1 cup more water may be added.

Stir in the sugars and return to a boil,. Cook over medium-high for 3 to 5 minutes. Remove from heat and pour chutney into sterilized jars, leaving 1/4-inch headspace. Wipe rim of jar clean. Cap and process in boiling water bath for 10minutes.

Store unopened jars in a cool, dry place for up to 1 year and unsealed jars in the refrigerator for up to 6 weeks.

I love chutney. Especially green tomato! I can never get my hands on green tomatoes to make any though

I so wish I lived next door to you!!!! LOL

How many jars did you need?

It sounds like something fun to do with my daughter...still have to fill 3 weeks before school finally starts up again

Oh I'm sorry....I neglected to put the quantity with the recipe. Just tried to go back in and edit, but can't get the edit button now.

You will need 16 8-ounce (half-pint) canning jars for this recipe. After filling my 16 jars, I had some left over that I put into a small dish to have with our Sunday dinner today.

I made the chutney yesterday and it's just delicious. The kitchen smelled wonderful with the spices simmering. A hint....make sure you do stir the mixture frequently to avoid the apples sticking to the bottom of your kettle. You can use up to 1 cup of water, but I didn't need it...I just kept stirring and they were fine.

It really didn't take that long; the worse part was all that chopping. Chopping a large quantity of onions always makes my eyes water, so I cried my way through that step. But once I got to the apples, I was fine. It took while to get all the chopping done.

This chutney is just delicious.

I've never done green tomato anything! Have never even eaten a green tomato, fried or otherwise. I do have recipes for Sweet Yellow Tomato Chutney and for an Apple-Tomato Chutney, but I'm going to let them go for this year. I have a recipe for Green Tomato Mincemeat that is similar to the one that Mike's (mrblanche's) mom uses....I looked at her recipe.

There is a recipe for Red Onions with Honey that I'm excited to try and that may be my project for next Saturday. I love red onions and would love to serve them with a nice roast beef or a grilled flank steak.

Thanks, that is a LOT of chutney. Looking a bit more closely now at the amounts needed for each ingredient I'm thinking the recipe can probably be halved. 2 1/2 lbs onions means a mountain of tissues, that's for sure

One more question (sorry!): the cranberries are fresh, not dried, right?

Yes, I used fresh (well, actually, I used frozen). I keep bags of cranberries in the freezer year 'round. You probably could halve the recipe. I didn't, simply because I had several people who asked me for jars of the chutney....I'm taking several jars into work with me tomorrow. And my mother wanted a jar. My MIL wanted a jar. So I won't have that much in the end.

If you make it, let me know how you like it.

Your chutney sounds SO GOOD! I've never tried chutney, but my father used to love it -- there was always a dusty jar of Major Grey's Chutney in the back of the cabinet when I was a kid.

I wouldn't know what to do with it, though, since I don't eat meat. Do you ever put it on anything else?

Thanksgiving!! yea!! What did you say your address was?

Originally Posted by CarolPetunia

Your chutney sounds SO GOOD! I've never tried chutney, but my father used to love it -- there was always a dusty jar of Major Grey's Chutney in the back of the cabinet when I was a kid.

I wouldn't know what to do with it, though, since I don't eat meat. Do you ever put it on anything else?

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Chutney can be used in place of jams or jellies with a lot of things (sweet & hot chutney and peanut butter sandwiches are quite good).

Chutney is wonderful to have along side a rice dish,like rice and lentils.....oh it's good with just about anything!Pam,you keep giving your chutney away,you'll need to make another batch...or 2!LOL....