Name: Tomato and Apple Chutney
Yield: Makes 4 to 5 (1/2-pint) jars
Ingredients: 1 (3-inch) cinnamon stick; 1 teaspoon black peppercorns; 1/2 teaspoon coriander seeds; 6 whole cloves; 3 lb ripe tomatoes, peeled, seeded, and coarsely chopped; 2 Granny Smith apples, peeled, cored, and cut into 1/2-inch pieces; 1 cup golden raisins; 2 garlic cloves, minced; 1 fresh serrano chile, minced, including seeds; 1 tablespoon finely chopped peeled fresh ginger; 1 cup cider vinegar; 1/2 cup fresh orange juice; 1/3 cup fresh lime juice; 1 cup packed light brown sugar; 1 teaspoon salt; 1 teaspoon cumin seeds; 1/2 teaspoon mustard seeds; 5 (1/2-pint) canning jars with lids and screw bands; cheesecloth

This chutney is well worth the 1-month wait it takes for the spices to mellow. Try it with grilled shrimp or fish, or on grilled chicken or cheese sandwiches.

Active time: 2 hr Start to finish: 31/2 hr (plus 1 month for flavors to develop)

Recipe information

Yield
Makes 4 to 5 (1/2-pint) jars

Ingredients

1 (3-inch) cinnamon stick

1 teaspoon black peppercorns

1/2 teaspoon coriander seeds

6 whole cloves

3 lb ripe tomatoes, peeled, seeded, and coarsely chopped

2 Granny Smith apples, peeled, cored, and cut into 1/2-inch pieces

1 cup golden raisins

2 garlic cloves, minced

1 fresh serrano chile, minced, including seeds

1 tablespoon finely chopped peeled fresh ginger

1 cup cider vinegar

1/2 cup fresh orange juice

1/3 cup fresh lime juice

1 cup packed light brown sugar

1 teaspoon salt

1 teaspoon cumin seeds

1/2 teaspoon mustard seeds

Special Equipment

5 (1/2-pint) canning jars with lids and screw bands; cheesecloth

Preparation

Step 1
Sterilize jars and lids
Step 2
Tie cinnamon stick, peppercorns, coriander seeds, and cloves in a cheesecloth bag and put in a 5- to 6-quart heavy pot. Stir in remaining ingredients and bring to a rolling boil over moderate heat. Reduce heat and simmer, uncovered, stirring frequently, until thick, about 1 1/4 hours. Discard cheesecloth bag.
Step 3
Drain jars upside down on a clean kitchen towel 1 minute, then invert. Ladle chutney into jars, leaving 1/4 inch of space at top, then run a thin knife between chutney and jar to eliminate air bubbles.
Step 4
Seal, process, and store filled jars , boiling boiling chutney in jars 10 minutes.
Step 5
Let chutney stand in jars at least 1 month for flavors to develop.

Recipe information

Ingredients

Special Equipment

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Recipe notes