Another day, another chutney! Last week I made my first chutney, and while this pear chutney was a huge success at the various Thanksgiving festivities, it was a bit more savory than I had originally hoped for. Back to the drawing cu-board, I approached this chutney with sugar in mind. Omitting the scallions kicked the savory flavor, but with the addition of the orange zest and juice, this chutney took on a whole new, somewhat surprising, citrus flavor. What I’ve came to realize is how quickly making chutney becomes a black box chemistry experiment. Then again, any cooking is an experiment for me, but with chutney any little ingredient alteration exhibits a huge flavor change, in this case it was with the orange. With 5.5 pounds of apples, this recipe yielded more than I was expecting (9 half pints = Christmas gifts). To achieve my desired liquid consistency, I ended up cooking this down for over an hour and a half. Not only did that give me time to tweak the ingredients, but it also made the apartment smell amazing!
What do you think? Too citrusy? Too nutty?
On another note… a few of you have recently expressed your overwhelming excitement for canning. That being said, I fully welcome the idea of guest blog posts on Putting Up with Erin. A different take on processing, pickling, and preserving in the form of your photos and your discourse would be a nice way to mix up things on this teen-age blog. If you’re in fact interested, feel free to contact me at puttingupwitherin [at] gmail [dot] com.
- 10 tart to sweet apples (peeled, cored, and chopped)
- 2 cups raisins (golden or standard)
- 1 cup chopped pecans
- Zest from 1 orange
- Juice from 1 orange
- Juice from 1 lemon
- 1-1/2 cup apple cider vinegar
- 1 tsp ground nutmeg
- 1 tsp ground cinnamon
- 1 tsp ground cloves
- 4 cups white sugar (or a mix of brown and white sugar)
- Combine all ingredients in a large, non-reactive pot. Bring to a boil, then cook over low to medium heat for 105 minutes.
- Add chutney to prepared jars. Wipe rims, apply lids and rings (finger tight). Process in water-bath canner for 15 minutes.
- Remove from heat, let cool on folded towel for 24 hours or until sealed.