Apple Chutney

Chutney is a piquant relish. It is usually eaten in small amounts to add flavor and to accent a meal. To can: process chutney in a boiling water bath for 15 minutes for pints and 25 minutes for quarts. The following recipe is flexible as to which fruit is used.

 

1 cup pitted prunes, chopped

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 (optional)

3 medium-sized (crisp) apples, peeled, cored and chopped

1 cup currents, chopped

1 cup onions, chopped

2 medium tomatoes, peeled, seeded and chopped

Cover the 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, currents, onions, and tomatoes. Cover and boil stirring frequently with a wooden spoon for about 30 to 40 minutes. Chill or serve warm. Refrigerate for up to two weeks or can.

 

To can: pour hot chutney into pint jars, remove air bubbles, use two-piece lids prepared according to manufacturer’s instructions, adjust lids and process for 15 minutes in a boiling water bath. Makes two pints.