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. Sauté 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'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. Sauté 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.
