Curried Apple Chutney
Whew. It's been a hard week, ya'll. Made some curried apple chutney the other day and wanted to share that recipe here. Ended up with 3 pint jars, which was less than I was hoping, but you get what you get, right? Will be perfect for serving with pork or turkey or even on crackers, paired with a nice creamy, soft cheese. A smidge too acidic for me this time, but otherwise very good. Sweet, sharp and a touch of heat. Plant to make a few adjustments next time.
16 medium chopped apples (mine might've been a smidge on the small side)
1 pound dark raisins
2 cups brown sugar
1/2 cup chopped onion (in the future I'll do a whole medium)
1/2 cup chopped red bell pepper (in the future I'll do 1 large)
1 1/2 TBSP mustard seed
1 TBSP ground ginger
1 tsp allspice
1 tsp curry powder
1 tsp salt
1 hot pepper of your choosing (red or green), chopped, seeds removed (I did a jalapeno)
1 clove garlic
2 cups vinegar, 5% acidity
To prep, wash your apples, red bell pepper and hot pepper. Core and peel the apples, then coarsely shop them. Remove the stems and seeds from the bell pepper, chop it and measure 1/2 cup (see note above). Do the same with the onion. Chop the hot pepper, peel the garlic and mince it.
Now combine all ingredients in a large saucepan. Brikng that mixture to a boil. Reduce the heat to a simmer and simmer, uncovered, until thick, being sure to stir frequently to prevent sticking. Pack your hot chutney into a hot canning jar, leaving 1/2-inch headspace. Remove air bubbles . Clean your jar rim and then center the lid on the jar adjusting the band to fingertip-tight. Place jar on rack elevated over simmering water in a boiling-water canner. Repeat until all jars are filled.
Now, lower your rack, making sure water covers the jar by at least 1 inch. Adjust the heat to medium high and bring the water to a roiling boil. Cover the canner. Process pint jars 10 minutes. Turn off heat and remove cover. Let jar cool a few minutes before removing from canner. Do not retighten bands if loose. Cool 12 hours. Check seals. Be sure to label and store your jars. Enjoy!
16 medium chopped apples (mine might've been a smidge on the small side)
1 pound dark raisins
2 cups brown sugar
1/2 cup chopped onion (in the future I'll do a whole medium)
1/2 cup chopped red bell pepper (in the future I'll do 1 large)
1 1/2 TBSP mustard seed
1 TBSP ground ginger
1 tsp allspice
1 tsp curry powder
1 tsp salt
1 hot pepper of your choosing (red or green), chopped, seeds removed (I did a jalapeno)
1 clove garlic
2 cups vinegar, 5% acidity
To prep, wash your apples, red bell pepper and hot pepper. Core and peel the apples, then coarsely shop them. Remove the stems and seeds from the bell pepper, chop it and measure 1/2 cup (see note above). Do the same with the onion. Chop the hot pepper, peel the garlic and mince it.
Now combine all ingredients in a large saucepan. Brikng that mixture to a boil. Reduce the heat to a simmer and simmer, uncovered, until thick, being sure to stir frequently to prevent sticking. Pack your hot chutney into a hot canning jar, leaving 1/2-inch headspace. Remove air bubbles . Clean your jar rim and then center the lid on the jar adjusting the band to fingertip-tight. Place jar on rack elevated over simmering water in a boiling-water canner. Repeat until all jars are filled.
Now, lower your rack, making sure water covers the jar by at least 1 inch. Adjust the heat to medium high and bring the water to a roiling boil. Cover the canner. Process pint jars 10 minutes. Turn off heat and remove cover. Let jar cool a few minutes before removing from canner. Do not retighten bands if loose. Cool 12 hours. Check seals. Be sure to label and store your jars. Enjoy!