Late-Harvest Western-Style Chutney
Chutney is a piquant relish from the cuisine of India. It is usually eaten in
small amounts to add flavor and to accent a meal. There is a great difference in
what is understood to be chutney in the East verses the West.
Chutney in India is customarily a mixture ground fresh daily on a curry stone.
It is a mixture of raw ingredients such as fresh ginger, fresh mint leaves,
coriander (cilantro), sour fruits, Indian mango, coconut—in fact, anything
considered tasty, stimulating, or refreshing to the palate. Within wide limits,
the cooks of India are free to create from what is available.
Although chutney is of Indian inspiration, western chutney recipes always seem
to be cooked— combining sugar and vinegar with spices and fruit. Usually mango,
but sometimes, apples, raisins, pears, and apricots or a mixture of fruit and
vegetables are used.
The next time you visit an authenic Indian restaurant, ask for chutney. There
are generally three categories, sweet, hot, and sweet/hot. Be very careful when
tasting the hot chutney, it is really very, very hot. In homemade chutney you
can control the heat to the desired level.
1 cup dried plums (prunes)
1 ½ cups apple cider vinegar
2 cups brown sugar
1 teaspoon coriander seed, ground
½ teaspoon ground cinnamon
½ teaspoon salt
1/8 to 1 teaspoon ground cayenne pepper
3 medium-sized (crisp) apples, peeled, cored and chopped
1 cup currents
1 cup onions, chopped
2 medium tomatoes, peeled, seeded and chopped
Wash 4 half pint jars and 4 screw bands. Prepare lids according to manufactures
directions: set aside. For canned chutney; fill water bath canner half full and
heat to boiling.
Place dried plums in a small saucepan and add enough water to cover. Bring to a
boil over medium high heat. Boil for 10 minutes. Drain, cool, and chop.
Combine vinegar, sugar, coriander, cinnamon, salt and pepper in an enameled or
stainless steel pan. Heat to boiling; add prepared plums, apples, currents,
onions, and tomatoes.
Cover and continue to boil, stirring frequently with a wooden spoon, for about
20 to 30 minutes, until thick.
Carefully ladle into jars. Wipe jar rims. Adjust lids and process for 15 minutes
or refrigerate jars and use within 3 months.
Makes about 4- 1/2 pint jars
Note: This recipe can be doubled or tripled with very good results.