Tuesday, September 30, 2008

chutney

free apples from wild oats

My sister's chutney recipe, which is really Iron Bloomers' recipe, via the magic of the Internet. (Although the haberno swap is all mermaid.)

Because @martingruner is looking to use up a whole mess of apples.

btw? Seriously good on scrambled eggs.


    Ingredients
  • 2 quarts chopped cored, pared tart apples

  • 2 lbs raisins

  • 1 cup chopped onion

  • 1 cup chopped sweet red pepper

  • 4 cups brown sugar

  • 3 tablespoons mustard seeds

  • 2 tablespoons ground ginger

  • 2 teaspoons ground allspice

  • 2 teaspoons salt

  • 1/2 of a habanero pepper

  • 1 garlic clove, crushed

  • 1 quart vinegar


Directions
Combine ingredients; simmer until thickened about 1 hour and 15 minutes.

Stir frequently as it thickens to prevent sticking.

Pour boiling hot mixture into hot pint jars leaving 1/4-inch head space.

Adjust caps and then process 10 minutes in boiling water bath.

Note: For milder chutney an additional 1 quart of apples may be added.

3 comments:

Mikkel said...

Could we have that in metrics?

suttonhoo said...

forgive me. that was thoughtless. here you go.

1.89 litres chopped cored, pared tart apples
.90 kilograms raisins
.2366 litres chopped onion
.2366 litres chopped sweet red pepper
.95 litres brown sugar
0.443 decilitres mustard seeds
0.296 decilitres ground ginger
0.099 decilitres ground allspice
0.099 decilitres salt
1/2 of a habanero pepper
1 garlic clove, crushed
946.08 millilitres vinegar

Mikkel said...

Ha ha! Thank you. I'll go get some apples and some insanely accurate scales.

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