Chutney is a fruit/vegetable combination, spices and vinegar cooked slowly for a long period of time to create a divine flavor and texture. Chutney is highly spiced and develops into a sweet-sour blending of flavors that are perfect when served with meat or cheese.
4 quarts finely chopped fruit (peeled peaches, peeled pears, figs or pitted plums)
1 large chopped sweet onion
1 cup of raisins or dried cranberries
1 small seeded and chopped hot pepper or 1/4 tsp red pepper flakes
2 - 3 cups of brown sugar (the sweeter the fruit the less sugar)
1/4 cup mustard seed
2 Tbs ginger
2 tsp salt
1/3 tsp ground nutmeg
4 - 5 cups vinegar (white or cider)
Combine all ingredients in a large saucepot. Simmer until very thick. Stir often -- be careful as you do not want to wear HOT fruit! Ladle hot chutney into hot jars, leaving 1/4=inch headspace. If air bubbles are visible, run a knife inside the jar to release the air. Add the jar seal/lid and tighten. Turn the jar upside down on a clean cloth for five minutes so the heat of the chutney can seal the lid. Invert and listen for each jar to "pop" which signifies a good seal.
At Bloomsbury, we have many uses for summer chutney. Serve room temperature chutney in a side dish as a condiment for meats. Serve hot chutney over pork tenderloin or roasted turkey. Top brie with chutney, encase in puff pastry and bake. It is so good, that you might be tempted to just eat with a spoon! Enjoy!
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