Tomato And Apple Chutney Recipe
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Ingredients : Tomato And Apple Chutney Recipe
1 cinnamon stick -, (3 long)
1 tsp black peppercorns
1/2 tsp coriander seeds
6 cloves
3 lb ripe tomatoes, peeled, seeded,
1 and coarsely chopped
2 granny smith apples, peeled, cored,
1 and cut into 1/2 pieces
1 cup golden raisins
2 garlic cloves, minced
1 fresh serrano chile, minced
1 tbsp finely-chopped peeled fresh ginger
1 cup cider vinegar
1/2 cup fresh orange juice
1/3 cup fresh lime juice
1 cup light brown sugar -, (packed
1 tsp salt
1 tsp cumin seeds
1/2 tsp mustard seeds
Sterilize jars and lids: Wash 5 (1/2-pint) jars, lids, and screw bands in
hot soapy water, then rinse well. Dry screw bands. Put jars and lids on a
rack in a boiling-water canner or an 8- to 10-quart deep pot and add enough
water to cover by 2 inches. Heat water until an instant-read thermometer
registers 180 degrees. Do not let boil. Keep jars submerged in hot water,
covered, until ready to use.
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.
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.
Seal, process, and store filled jars: Wipe off rims of filled jars with a
clean, damp kitchen towel, then firmly screw on lids with screw bands. Put
sealed jars on a rack in a boiling-water canner or an 8- to 10-quart deep
pot and add enough water to cover by 2 inches. Bring to a boil, covered.
Boil for 10 minutes (for 1/2-pint jars), then transfer with tongs to a
towel-lined surface to cool.
Jars will seal (if you hear a ping, that signals that the vacuum formed at
the top of the jar has made the lid concave) and preserves will thicken as
they cool. After jars have cooled 12 to 24 hours, press center of each lid
to check that it's concave, then remove screw band and try to lift off lid
with your fingertips. If you can't, the lid has a good seal.
Let chutney stand in jars at least 1 month for flavors to develop. Try
this
with grilled shrimp or fish, or on grilled chicken or cheese sandwiches.
This recipe yields 4 to 5 (1/2-pint) jars.
Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/"
S(Formatted for MC6): "07-14-2001 by Joe Comiskey - jcomiskey@krypto.net"
Yield: "4 to 5 half-pints"
NOTES : Recipe originally from Gourmet Magazine, July 2001
Recipe by: n/a
By "Ruth Tisdale" <rtisdale@bak.rr.com> on Janusday,, ary 16, 200,
converted
by MM_Buster v2.0n.
Converted by MC_Buster.
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Related Sites:
I Love Cheese!, Homepage
The American Dairy Association's official site includes recipes and information on nutrition and storage of cheese.