Wednesday, August 25, 2010

Recipe: Curried Apple Chutney

This is an amazingly delicious chutney. I'm not a huge chutney fan but I ate almost a whole jar of this at just one dinner. I promise it is not spicy at all but rather a sweet and savory chutney. Now is the perfect time of year to try this recipe since the apples are coming ready. This recipe is taken from the Well Preserved Cookbook.

You will need:
9 cups peeled, chopped and diced apple
2 cups finely chopped onion
2 cups golden raisins
2 cups brown sugar
1.5 cups cider vinegar
1 tbsp mustard seeds
1.5 tsp salt
1 tsp dried chili flakes
1 tsp curry powder
0.5 tsp each of ground turmeric, cumin, coriander, cardamom and ginger

Prepare the preserving jars.
Combine all the ingredients in a pot. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat to medium and simmer for 1 to 1.5 hours or until thickened, stirring often. Stir almost constantly during the last 15 to 20 minutes of cooking time to prevent scorching.
Remove from heat. Ladle the chutney into hot, sterilized jar leaving 1/2 inch head space. Wipe rims clean. Seal and process jars.

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