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Cobblers and Crisps

Indian-Spiced Apple Chutney
2 lbs apples (use two or three types, like McIntosh, Cortland, or Empire), peeled and finely chopped
1 medium onion, finely chopped
1 1/4 cups Apple cider vinegar
1/2 cup apple cider (without preservatives)
1 cup light brown sugar, packed
1 tablespoon finely chopped fresh ginger root
1/2 teaspoon multani garam marsala, or to taste
1/2 teaspoon cayenne, or to taste (optional)
1/4 teaspoon salt
3 whole cloves
1 each cinnamon stick
3/4 cup Raisins
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Indian-Spiced Apple Chutney

Indian-Spiced Apple Chutney

Indian-Spiced Apple Chutney
  • Servings:Makes 4 8 oz jars 6 servings per jar
  • Prep Time:20 minutes
  • Cook Time:72 minutes
1. In a large pot mix apples, onion, vinegar, cider, sugar, ginger, garam masala, cayenne (if using), salt, cloves, and cinnamon stick. Bring to a boil over high heat. Reduce heat to low, add raisins, and cook, uncovered, untilliquid has reduced and apples have cooked down and softened (but there should still be visible apple pieces), about 50 to 60 minutes. Stir frequently to keep chutney from burning.
2. Remove cinnamon stick and whole cloves. Taste for seasoning and add more spices if desired.
3. Have ready 4 (8 oz.) jars and lids in simmering water (see Canning Step by Step, below). Remove jars from water, drain well, and divide chutney among the 4 jars, leaving at least a 1/2-inch space at the top. Seal tightlyand refrigerate for up to 1 month, or process in boiling water for 12 minutes and keep in a cool, dark spot for up to 8 months.
Cannning Step by step:
1. Wash jars, lids, and bands thoroughly. Dry bands.
2. Prepare recipe. Fifteen minutes before recipe is ready, sterilize jars and lids in a large pot of boiling water for 4 to 5 minutes. Lower heat to a simmer to keep jars hot. Place lids in a small pot of simmering water; bring another large pot of water to a boil for canning.
3. When recipe is ready, remove jars from simmering water with the jar lifter. Place empty jars on work surface and fill, leaving at least a 1/2-inch space at the top. Loosen any trapped air bubbles by running a clean knife around the inside edge.
4. Run a paper towel or clean kitchen towel around the rim to remove any spillage that might affect the seal.
5. Put clean lids on the jars and screw each band on tightly.
6. Using a canning rack (a device that cradles the jars so they don't wobble), lower the sealed jars into the boiling water, or use the jar lifter to rest each jar on the bottom of the pot. Cover the pot and process the jars in boiling water for the amount of time indicated in the recipe. The water level should be 1 to 2 inches above the tops of the jars.
7. After processing, turn off the heat and remove the pot lid. Leave jars in pot for 5 minutes, then place them on a towel-covered surface. Cool untouched for about 15 minutes. You'll hear a “pop," indicating a tight seal has been made. The middle of the lid should feel firm, with no give. Let cool completely at room temperature. If the seal is not tight, store in the fridge.
8. Store processed jars in a cool, dark spot. Label jars with the date so you can keep track of the shelf life.
Source: Hannaford fresh Magazine, September - October 2011