Indian Chutney

Date: October 31, 2005 | Discussion: No Comments

Finally found my chutney recipe in “Putting Food By” – 1979. The nice thing about this recipe is that you can use apples, peaches or pears depending what is in season. I think I actually used nectarines once. For directions re canning, use the latest Ball Blue Book method so as to not poison your family and friends.

Ingredients:
juice, pulp and peel of 1 lemon finely chopped
2 cups cider vinegar
2 1/2 cups dark brown sugar (1 lb.)
1 clove garlic, minced
pinch of cayenne pepper
pinch of chili powder
1 1/2 teaspoons salt
5 1/2 cups coarsely chopped firm apples, or peaches or pears
3/4 cup crystallized ginger, cut small
1 1/2 cups raisins, preferably seeded (1/2 lb.)

Boil all the ingredients except the fruit and ginger for about 30 minutes. Then add fruit, ginger and raisins and boil slowly until syrup is thick – about 30 to 45 minutes. Can in the normal way. A good thermometer helps. Makes 3 pints or 6 1/2 pints.

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