This condiment is a universal food perker-upper. It cheers cheddar cheese and goes perfectly with a breakfast of sausages and eggs. Try it with ham or pork, or mix it into a chicken salad. It is, of course, a fine hostess gift when you are invited to someone’s home for dinner.
Make Ahead: The chutney can be eaten right away or mellowed for several weeks before it is served. It can be refrigerated for up to 1 month; or, processed in sterilized jars (see NOTE), it's good for up to 1 year.
Yield: Makes 9 half-pint jars
- 3 1/2 cups (about 1 1/2 pounds) green tomatoes, cut into 3/4-inch chunks
- 2 medium unpeeled Granny Smith apples, cored, then cut into 3/4-inch chunks (2 cups)
- 1 medium yellow onion, cut into 1/4-inch dice (3/4 to 1 cup)
- 3/4 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1/2 cup apple cider vinegar
- 1 small clove garlic, crushed
- 1 tablespoon mustard seed
- 1 teaspoon salt
- 1/2 teaspoon crushed red pepper flakes
- 1/4 teaspoon ground cloves or ground allspice
- Pinch ground cinnamon
- 1/2 teaspoon freshly ground black pepper
- 3/4 cup golden or dark raisins
Combine the tomatoes, apples, onion, brown and granulated sugars, vinegar, garlic, mustard seed, salt, crushed red pepper flakes, cloves or allspice, cinnamon and pepper in a large, heavy-bottomed, nonreactive pot; bring to a boil over medium-high heat, stirring often with a wooden spoon so the mixture does not burn. Reduce the heat to medium-low; cook for 30 to 40 minutes, stirring fairly often.
Stir in the raisins; cook for 15 minutes, stirring several times. To test for doneness, pull the spoon across the bottom of the pot; you should be able to see the bottom of the pot for a moment or two, and the consistency of the chutney should be quite thick. As soon as that happens, remove it from the heat. Overcooked chutney can become a solid brick; undercooked chutney is too runny. Measure the temperature with an instant-read thermometer; it should be above 185 degrees.
Use a wide-mouthed funnel and/or ladle to carefully transfer the hot chutney into sterilized glass jars, leaving about 1/4 inch of head space at the top; use a chopstick or nonmetallic skewer to remove any air bubbles (see NOTE). Top with new, clean lids, close tightly and let cool to room temperature. The lid of a properly sealed jar should be slightly concave; if the lid springs up when you press your finger in the center, the lid is unsealed. If the lids have not sealed, process for 15 minutes in a hot-water bath (jars submerged with least 1 or 2 inches of water overhead), let cool and test again.
NOTE: To sterilize the empty jars, fill a large pot with water and bring to a boil over high heat, then reduce the heat so that the water is barely bubbling. Have ready nine 8-ounce canning jars with 2-piece lids. Immerse the pint jars in the canning kettle. Place the rings and lids in a separate small saucepan and cover them with hot water. Leave the jars and lids immersed while you cook the chutney.
Adapted from Nevill Turner of the Virginia Chutney Co. in Washington, Va.
Tested by Bonnie S. Benwick.
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