Chutney is an East Indian word that means, “to be tasted” or “to be liked”. I call it a ‘fruit relish’ because it is a combination of fruit, vinegar, sugar, spices, onions, garlic and peppers. Chutney’s range in flavor from sweet-n-mild to hot-n-spicy yet always boast a savory flavor. It is often used as a condiment with meats however the possibilities in the kitchen are limitless!
I had a blast playing around with several varieties of Curried Apple Chutney and created two new blends that are sure to delight! The first is Blonde Curry Apple Chutney. Just
as traditional Curried Apple Chutney embodies Indian flavor, this chutney stays true to the blonde color of yellow curry giving a beautiful serving option over chicken or pork.
Add a couple tablespoons of my Blonde Chutney to create side dishes like tangy steamed vegetables or decadent couscous.
8 cups Golden Delicious or Spartan apples – peeled, cored and chopped (One medium apple yields about 1 cup chopped apples)
5 ½ cups golden raisins
4 cups raw granulated sugar
1 cup onions, chopped
1 cup red bell pepper, chopped and seeded
3 tbsp mustard seeds
2 tbsp ground ginger
2 tsp ground allspice
2 tsp yellow curry powder
2 tsp sea salt
2 pepper – either hot banana or jalapeno, chopped (I prefer Jalapeno because it adds a touch of green)
1 garlic clove, finely chopped
In a large stainless steel stock pot, add white vinegar. As you are prepping your apples, place them in the vinegar giving them a quick stir so that the vinegar coats the apples preventing them from browning. Add golden raisins, sugar, onion and red pepper. Bring to a boil over medium-high heat, stirring frequently, for 30 minutes. Add mustard seeds, ginger, allspice, curry, salt, jalapeno pepper and garlic. Boil gently, stirring frequently, until thick enough to mound on a spoon – approx. 15 minutes.
Ladle hot chutney into hot jars leaving a ½” headspace. Remove any air bubbles adjusting headspace if necessary. Wipe rim using a warm wash cloth dipped in vinegar, then add lid and ring. Hand tighten.
Process pint jars in a water bather for 15 minutes. Remember, processing time does not begin until water is at a full rolling boil. After the jars are done processing, allow them to sit for 5 minutes in the water bather before removing the lid. Cool jars in a draft free location and be sure to wash them prior to storing.
Please Note: When canning any relish, salsa or chutney, the key is to allow the spices ample time to blend by letting your jars rest for 2 to 3 weeks to achieve the best flavor.
The Canning Diva
I am pleased to say I had the pleasure of showcasing this recipe of WZZM Channel 13 Healthy You this week. The show airs Saturday, February 2, 2013 at 7:30pm and again on Sunday, February 3, 2013 at 11am. If you are unable to “tune in” and watch Valerie Lego and I this weekend, feel free to catch my segment here: http://www.wzzm13.com/news/health/healthy_you/241082/166/Get-Fit-Canning-with-the-Canning-Diva