I want to start this post with a little confession: I’m not really a chutney person. I think that is a result of having been raised on mac and cheese and TV dinners (MOM! How could you?!?). I didn’t even know what a chutney was for at least the first two decades of my life. Maybe longer.
Of course, with the 20′s comes mass experimentation (ahem). About that time, I realized I loved Indian foods. All the sauces, the spices. The naan. Yum. Turmeric, curry and cumin are still definitely on the top of my favorite spices list.
Several weeks back, a wonderful neighbor offered me the remainder of her green tomatoes. Because it’s apple season, and there were plenty lying around the kitchen, I decided to work on a modification of a recipe for green tomato and apple chutney from Well Preserved.The resulting chutney has an autumn fruit taste with just the write amount of zing. There’s a very good chance I will soon be able to confidently say, “I love me a good chutney.”
I plan to use the chutney this weekend on some pork, as a part of my first meal for the 4th Annual Dark Days Challenge (more on that later!).
Green Tomato and Apple Chutney
(makes three pints and one 8 ounce jar of chutney)
1 lemon, sliced thin, seeds discarded, finely chopped
5 cups finely chopped green tomatoes
2 cups finely chopped apples (I used Sundowners)
1 cup finely chopped yellow onion
2 cloves garlic, peeled and minced
1 cup raisins, chopped
1 cup dark brown sugar
1 cup cider vinegar
1 tsp mustard powder
1 1/2 tsp red pepper flakes
1 tsp salt
1 tsp ground ginger
Prepare your jars and lids.
Combine all ingredients in a stainless steel preserving pot:
Chutneys always look so pretty on the stove, don’t they? It’s all the colors and the chopped up bits of goodness. Anywho…totally getting off track. Back to the recipe…
Simmer over medium heat for about 30 minutes, stirring often to prevent sticking, until thickened.
Remove from heat. Ladle chutney into hot, sterilized jars, filling to 1/2 inch of rim.
Run a narrow spatula or butter knife down between food and jar to release air bubbles.
Wipe jar rims clean. Cover with hot lids; firmly screw on rings, but do not force.
Process in a boiling canner bath for 10 minutes.