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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This chutney is well worth the 1-month wait it takes for the spices to mellow. Try it with grilled shrimp or fish, or on grilled chicken or cheese sandwiches. Active time: 2 hr Start to finish: 31/2 hr (plus 1 month for flavors to develop) Ingredients:
1 (3-inch) cinnamon stick |
1 teaspoon black peppercorns |
1/2 teaspoon coriander seeds |
6 whole cloves |
3 lb ripe tomatoes, peeled, seeded, and coarsely chopped |
2 granny smith apples, peeled, cored, and cut into 1/2-inch pieces |
1 cup golden raisins |
2 garlic cloves, minced |
1 fresh serrano chile, minced, including seeds |
1 tablespoon finely chopped peeled fresh ginger |
1 cup cider vinegar |
1/2 cup fresh orange juice |
1/3 cup fresh lime juice |
1 cup packed light brown sugar |
1 teaspoon salt |
1 teaspoon cumin seeds |
1/2 teaspoon mustard seeds |
Directions:
1. Sterilize jars and lids
2. Tie cinnamon stick, peppercorns, coriander seeds, and cloves in a cheesecloth bag and put in a 5- to 6-quart heavy pot. Stir in remaining ingredients and bring to a rolling boil over moderate heat. Reduce heat and simmer, uncovered, stirring frequently, until thick, about 1 1/4 hours. Discard cheesecloth bag.
3. Drain jars upside down on a clean kitchen towel 1 minute, then invert. Ladle chutney into jars, leaving 1/4 inch of space at top, then run a thin knife between chutney and jar to eliminate air bubbles.
4. Seal, process, and store filled jars , boiling boiling chutney in jars 10 minutes.
5. Let chutney stand in jars at least 1 month for flavors to develop.
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