Make this fruity, spicy chutney at harvest time for a supply that will last for months.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|2 1/4 lbs (1 kg) Granny Smith or other tart apples, peeled, quartered, and cored||4 garlic cloves, peeled and chopped|
|1 lb (450 g) Bosc or other firm pears, peeled, quartered, and cored||1 hot fresh chile, seeded and minced|
|3 cups golden raisins||2 1/2 cups malt vinegar|
|1 1/2 cups raisins||2 1/4 cups packed light brown sugar|
|1 onion, quartered||1 tbsp yellow mustard seeds|
|1 lemon, quartered and seeded||2 tsp salt|
|one 2-in (5-cm) piece fresh ginger, peeled and chopped|
Working in batches, pulse the apples, pears, golden raisins, raisins, onion, lemon, ginger, garlic, and chile in a food processor until coarsely chopped. Transfer to a large nonreactive saucepan and add the vinegar, brown sugar, mustard, and salt.
Bring to a boil, stirring constantly. Reduce the heat to medium-low and simmer, stirring occasionally, for 40 minutes, until the juices are syrupy.
Have ready five hot, sterilized 1 quart (1 liter) glass canning jars and lids.
Using tongs or oven mitts, transfer the jars to a baking sheet. Carefully fill the hot jars with the hot chutney, then cover with the lids. Let stand to cool completely.
Wipe the jars clean. Store in a cool, dark place for at least a few weeks before opening.
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