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Epicurious

Tomato and Apple Chutney

3.3

(3)

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)

Recipe information

  • Yield

    Makes 4 to 5 (1/2-pint) jars

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

Special Equipment

5 (1/2-pint) canning jars with lids and screw bands; cheesecloth

Preparation

  1. Step 1

    Sterilize jars and lids

    Step 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.

    Step 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.

    Step 4

    Seal, process, and store filled jars , boiling boiling chutney in jars 10 minutes.

    Step 5

    Let chutney stand in jars at least 1 month for flavors to develop.

TagsChutneyCondimentTomatoVegetableAppleFruitRaisinDried FruitGingerHerbs & SpicesSerrano ChileChileDinnerLunchGluten FreeDairy FreeNut FreeVeganVegetarianMake AheadMeal PrepPickle & PreserveSimmerGourmet
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