Locally Grown: Making Chutney
A chutney is a piquant relish from the cuisine of India. It is usually
eaten in small amounts to add flavor and to accent a meal. There is
a great difference in what is understood to be chutney in the East and
the West.
A chutney in India is customarily a mixture ground fresh on a curry
stone; it consists of a paste of raw ingredients, such as fresh ginger,
mint, coriander (cilantro) leaves, sour fruits, Indian mango and/or
coconut. In fact, local ingredients considered tasty, stimulating or
refreshing to the palate are generally used. The cooks of India are
free to create from what is available, within wide limits to make chutney.
Although chutney is of Indian inspiration, western recipes always seem
to be cooked combining sugar and vinegar with spices and fruit. Usually
mango, but sometimes apples, raisins, pears and apricots or a mixture
of fruits and vegetables.
The next time you visit an authentic Indian or Asian restaurant, ask
for chutney. There are generally three categories: sweet, hot, and sweet/hot.
Be very careful when tasting the hot chutney, it is really very, very
hot. Making your own will allow you to control the heat factor.
To can chutney, process in a boiling water bath for 15 minutes for
pints and 25 minutes for quarts. The following recipe makes two pints.
It is very flexible so use whichever firm fruit is available (apples,
pears, nectarines, peaches or apricots).
End-of-the Harvest Chutney
1 cup prunes
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
3 medium-sized (crisp) apples, peeled, cored and chopped
1 cup currants, chopped
1 cup onions, chopped
2 medium tomatoes, peeled, seeded and chopped
- Cover the dried prunes with water and boil for 10 minutes. Drain
and chop.
- Combine vinegar, sugar, coriander, cinnamon, salt and pepper in
an enameled or stainless steel pan. Heat to boiling: add prunes, apples,
currants, onions and tomatoes.
- Cover and boil stirring frequently with a wooden spoon for about
20 to 30 minutes.
- Pour into pint jars, use two piece lids and adjust lids and process
for 15 minutes.
Makes 2 pints.
Note: This recipe can be doubled or tripled with very good results.
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