Makes about 6 (8 oz) half pints
Here's a chutney you can make at any time of year because it uses a combination of dried fruits and those that are available year-round. Try it with grilled chicken for a delicious treat.
You will need:
1-1/2 cups cider vinegar
1 cup chopped cored peeled apple (about 1 medium)
1-1/2 cups mashed bananas (about 5 medium)
1 cup chopped pitted dates (about half a pint)
1 cup chopped pitted prunes
1 cup chopped onions (about 1-1/2 medium)
1/2 cup chopped dried apricots
1/2 cup mixed candied peel
3 cloves garlic, chopped
1-1/2 cups lightly packed dark brown sugar
1/2 cup water
1-1/2 tsp ground ground coriander
1 tsp cayenne pepper
1 tsp ground allspice
1 tsp ground turmeric
1 tsp grated gingerroot
6 (8 oz) half pint glass preserving jars with lids and bands
1.) MEASURE vinegar into a large stainless steel saucepan. To prevent the apples from browning, drop them into the vinegar as they are being chopped, stirring to ensure all surfaces are covered.
2.) ADD bananas, dates, prunes, onions, apricots, candied peel and garlic. Bring to a boil over medium-high heat. Reduce heat and boil gently, stirring occasionally, for 15 minutes. Add brown sugar, water, coriander, cayenne, allspice, turmeric and gingerroot, stirring to dissolve sugar. Boil gently, stirring frequently, until the chutney is thick enough to mound on a spoon, about 15 minutes.
3.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
4.) LADLE hot chutney into hot jars, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot chutney. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
5.) PROCESS jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
You will need: