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Author Notes: Here's one of my favorite chutneys. I use tart pluots and apples, but plums and sweeter apples also work. Like any chutney, this brightens up good sausages, any way they're cooked, and grilled chicken - as well as any cheese plate. I hope you enjoy this. ;o) —AntoniaJames
Makes 4 pints
- 1 medium yellow onion, finely chopped
- 1 tablespoon olive oil
- Pinch of salt
- 4 medium garlic cloves, minced
- 1 tablespoon finely grated ginger root
- ¼ cup ruby port
- ¾ cup Zante raisins (sometimes called “currants”)
- ½ cup dried red currants
- 3 pounds of pluots and/or plums, any variety, pitted and quartered (or cut into eighths, if they're large)
- 1 lb. peeled, cored and sliced apples (weighed after trimming)
- 1 cup light brown sugar
- 1 teaspoon aniseed, lightly crushed
- 1/2 teaspoon yellow mustard seeds, lightly crushed
- 1/8 teaspoon ground coriander
- 1/8 teaspoon mace
- 1 teaspoon kosher salt
- 1 cup white wine vinegar
- 1/4 teaspoon freshly ground green or black pepper
- In a heavy, non-reactive saucepan cook the onion in the oil with a pinch of salt until translucent. Add the ginger and cook for a minute more; then, add the garlic and cook for another minute, stirring frequently.
- Deglaze the pan with the port. Add the currants, pluots, apples, sugar, spices (except the pepper) and salt, with about a quarter cup of vinegar.
- Cook over medium heat, stirring constantly. After a few minutes, add another ¼ cup of vinegar and continue to stir. As the mixture reaches a boil, add the remaining ½ cup of vinegar; stir well to blend.
- Reduce to a simmer, stirring occasionally as the mixture thickens, for about 20 to 30 minutes. Stir in the freshly ground pepper.
- If processing for shelf stability, pour into sterilized jars and process according to the manufacturer's instructions for 10 minutes in a boiling water bath.
- If not processing, this will last for 2 to 3 weeks tightly covered in the fridge.
- I do hope you enjoy this. Affectionately yours, AntoniaJames ;o)
- CANNING TIP: A procedure I discovered (and have wondered how on earth it's taken so long, after all these years of canning, to figure out) is to use a large, towel-lined rectangular baking pan for moving jars to and from the hot water bath, to and from my workspace, and from the stove to the shelf where I cool the jars. Just make sure it's a pan you don't need to use for other things during the twenty-four hours that the jars are cooling. It's a really safe way to move hot jars, and is so efficient, too!!
- This recipe was entered in the contest for Your Best Recipe for Savory Stone Fruit
- This recipe was entered in the contest for Your Best Savory Apples
- This recipe was entered in the contest for Your Best Recipe with Vinegar
- This recipe was entered in the contest for Your Best Condiment