Chutney is the piquant relish
of the Indian quinine. It is typically consumed in limited quantities to bring
spice and highlight a meal.
Canning: heat chutney in a
boiling water bath for 15 minutes for pints and for 25 minutes for quarts. The
following formula is versatile as to which fruit is to be included.
1 cup pitted prunes, chopped
1 1/2 cups apple cider
vinegar
2 cups brown sugar
1 teaspoon coriander seeds,
ground
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/8 to 1 teaspoon ground
cayenne pepper (optional)
3 medium-sized (crisp)
apples, peeled, cored and chopped
1 cup currents, chopped
1 cup onions, chopped
2 medium tomatoes, peeled,
seeded and chopped
Cover the prunes with water
and steam for 10 minutes. Drain and cut. Mix vinegar, sugar, cilantro,
cinnamon, salt and pepper in an enameled or stainless pan. Heat to boil;
introduce the prunes, apples, currents, onions and tomatoes. Cover and simmer
stirring regularly with a wooden spoon for 30 to 40 minutes. Chill it or serve
it warm. Refrigerate for up to two weeks or so.
To can: pour hot chutney into
pint jars, extract air bubbles, using two-piece lids prepared as instructed by
the maker, adjust the lids and process in a boiling water bath for 15 minutes.
It's making two pints.
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