Apple Chutney 2
Chutney is a piquant relish from the quinine of India. It is usually eaten in
small amounts to add flavor and to accent a meal. To can: process chutney in a
boiling water bath for 15 minutes for pints and 25 minutes for quarts. The
following recipe is flexible as to which fruit is used.
1 cup pitted prunes, chopped
1 1/2 cups apple cider vinegar
2 cups brown sugar
1 teaspoon coriander seeds, ground
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/8 to 1 teaspoon ground cayenne pepper (optional)
3 medium-sized (crisp) apples, peeled, cored and chopped
1 cup currents, chopped
1 cup onions, chopped
2 medium tomatoes, peeled, seeded and chopped
Cover the prunes with water and boil for 10 minutes. Drain and chop.Combine
vinegar, sugar, coriander, cinnamon, salt and pepper in an enameled or stainless
steel pan. Heat to boiling; add prunes, apples, currents, onions, and tomatoes.
Cover and boil stirring frequently with a wooden spoon for about 30 to 40
minutes. Chill or serve warm. Refrigerate for up to two weeks or can.
To can: pour hot chutney into pint jars, remove air bubbles, use two-piece lids
prepared according to manufacturers instructions, adjust lids and process for 15
minutes in a boiling water bath. Makes two pints.
Note: This recipe can be doubled or tripled with very good results.