My apple-quest continues as the harvest from our garden keeps on giving! The first batch was large, but poorly picked by our amateur hands, which basically meant lots of worm holes & a fair share of bad apples. Little did I know there was a lot to learn about harvesting apples! But thanks to today’s modern world, I got the 101 crash course through Pinterest and was able to bring home a bucket full of great apples this past week for more yummy desserts!
The one, single recipe I had for a salty & savory preparation of our beloved apples was chutney. I’m a fan, especially of a mango variety I am familiar with. Whether it’s as a topping for any kind of meat, or served on fresh buttery toast, or as a yummy dip…chutney will always give your food a fantastic kick. Defined as a sauce in the cuisines of the Indian subcontinent, its other names chatney or chatni can also include such forms as tomato relish, ground peanut garnish or a yogurt dip. Apple chutney, however, isn’t an authentically Indian condiment – after all, apples aren’t native to India, and traditional Indian chutneys are sugar-free & usually raw. Like many great Indian delicacies, the offshoot that took root in Anglo-Indian cuisine usually includes a tart fruit such as sharp apples or rhubarb made milder by an equal weight of sugar & vinegar. It’s now widely known that American & European-style chutneys are usually fruit, vinegar, and sugar cooked down to a reduction, with added flavorings such as salt, garlic, tamarind, onion, or ginger. They often also contain dried fruit: raisins, currants, or sultanas. This tradition of chutney making spread through the English-speaking world, especially in the Caribbean & American South, where chutney is a popular condiment for ham, pork, and fish. It’s so easy and the results are so fantastic, you should definitely give it a try!
For the Chutney
- 1 lemon, seeded & chopped
- 1 garlic clove, chopped
- 1 shallot, finely chopped
- 5 cups of chopped peeled firm apples
- 2-1/4 cups of packed brown sugar
- 1/2 cup of apple cider vinegar
- 1-1/2 cups of chopped prunes
- 1/4 cup of shredded fresh ginger
- 1-1/2 teaspoons of salt
- 1/4 teaspoon of ground red pepper
Before you begin, be sure to have two sterilized pickling jars clean & ready. Wash the fruit and combine all the ingredients in a large saucepan. Simmer, stirring frequently, at least 2 hours, or until the sauce has thickened. Pack the hot chutney into hot pint jars, leaving about 1/2-inch headspace. Seal tight and process for about 15 minutes in simmering hot water. Opened processed chutney will last from 2-4 weeks in the refrigerator. Enjoy with everything you can!