Category Archives: Chutney

Spicy Quince Apple Chutney

Early October I paid a visit to Nissleys, a favorite local vineyard.  While taking the self-guided tour of the grounds and winery, I ended up getting into a conversation with one of the horticulturists; it was bound to happen, he was wearing a tie-dye shirt and I had on a patchwork skirt.  We talked about stink bugs, a new species of fruit fly, and of course, food preservation.  Turns out he knew a jam guru that puts up thousands of jars a year.  Wow!  While trading insider tips, we ended up on the subject of quince.  I had never seen a quince, let alone worked with one, but it just so happened they were about to go into season!

Quince are a green fruit with a flavor combination similar to an apple and a pear.

Ten minutes after arriving home I was on the phone with my local orchards.  Jack pot!  Cherry Hill had them and they would be ready for harvest in about a week.  This gave me plenty of time for a bit of recipe research!

Spicy Quince Apple Chutney

2 lbs quince, peeled, cored, and chopped into 1″ pieces.  THAT was the biggest pain in my a$$!  Of course, the very next day I happened upon this tutorial.  Thank you Murphy.  You and your law can suck it!  :/

4 lbs tart cooking apples, peeled, cored, and chopped  (I used a mix of Winesap and Honey Crisp.)

3/4 cup water

3 Tbsp grapeseed oil

2 Tbsp mustard seeds

2 Tbsp cracked black pepper  (I used whole peppercorns and my mortar and pestle for this task.)

1 Tbsp fenugreek seeds

1 Tbsp ground cumin

1 Tsp turmeric

half bulb of garlic, minced

3″ piece of ginger, grated

5 Chinese 5-color peppers, seeded and minced  (They are a very small, hot pepper I grew this year.)

2 purple beauty peppers, seeded and chopped

2 cups cider vinegar

1 Tbsp pickling salt

2-1/3 cups light brown sugar

Place quince and water into a medium pot and bring to a simmer; cook covered until soft.  This took me about 40 minutes, but may take as little as 20 minutes or as long as 90, so don’t wonder too far!  Strain and set aside.

While your quince are cooking, begin to prep your remaining ingredients.  Once your ginger is grated, garlic is minced, etc, add the oil to a large sauce pot and turn the heat to med.  Add the mustard seeds and cook ’til they begin to pop.  Add the remaining spices (except for the salt) and stir constantly for 2 minutes.  Important PSA: Keep your face AWAY from the spicy steam unless you enjoy lung-burning, tear-induced, coughing fits, that hinder one’s ability to to breathe for the next 2 minutes.  I’m just sayin’.

Add garlic, ginger, and peppers, cook for another 2 minutes.  Stir in the apples and mix well, then add the vinegar, sugar, salt, and quince.

Stir the chutney, combining all the ingredients until the sugar has dissolved.  Bring mixture to a simmer and cook uncovered for about 2 hours, stirring occasionally.  If your chutney is thickening too fast, add a bit of water.

When you have about 30 minutes remaining on your chutney, begin preparing your jars.  Keep hot, sterilized jars in a warm oven (200°F) until you are ready to ladle in your chutney, leaving 1/2″ headspace.  Remove air bubbles, add two-piece adjustable lids to fingertip-tight, and process in a boiling-water canner for 10 minutes, or for your recommended altitude processing time.

H2H’s recipe yielded her 8 half-pints, I ended up with 14!  I did not change any quantities; however, I used an apple peeler which resulted in a less chunky 4 lbs of apples.  The end result was delicious and I’ve been enjoying it paired up with pan-fried crispy tofu!!

Images and content copyright © 2009-2011 Danielle R Limoge. Recipe adapted from Hitchhiking to Heaven.

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Apple Rhubarb Chutney

I’ve been exploiting rhubarb every which way from Sunday!  After making three different batches of jam, I thought I’d move onto chutney!

Apple Rhubarb Chutney  from Ball’s Complete Book of Home Preserving

4 C diced pealed cored apples, treated to prevent browning (I used a mix of Ambrosia and Braeburn)

4 C sugar

2 C rhubarb

1/2 C water

grated zest and juice of one lemon

1/2 C dried cranberries

1 Tsp ground cinnamon

1/2 Tsp ground nutmeg

In a large stainless steel sauce pan, combine apples, sugar, rhubarb, water and lemon zest and juice.  Bring to a hard boil over medium-high heat, stirring constantly.  Reduce heat and boil gently, stirring frequently, for 15 minutes.  Add cranberries, cinnamon and nutmeg.  Boil gently, stirring frequently, until thick enough to mound on a spoon.

Ladle hot chutney into hot jars, leaving 1/2 inch headspace.  Remove air bubbles; wipe rim, center lid on jar.  Screw band down until resistance is met, then increase to finger-tip tight.

Submerge in a BWB canner and process for 10  minutes (or your recommended altitude time).  Remove from canner, place on a wire rack, and allow seals to set and to cool for 12-24 hours.

I ended up grilling a piece of chicken (yes, you read that right: chicken) for dinner last night and slathered some on top.  It was awesome!!

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Plum Crazy

Several weeks ago I ventured across the river to my cousin’s abode.  What were once thought to be flowering plum trees, turned out to be fruiting trees.  Score!  Fresh, sun-ripened, organic plums, ready for the pickin’.  Having never worked with plums I decided to explore my recipe possibilities.  I decided my kitchen adventure should be to make and can a spicy plum chutney, as well as plum conserves.  Both recipes came from Food.com, formerly Recipezaar.

Spicy Plum Chutney
makes approximately 6 half pints

4 quarts (about 6 cups) plums, pitted and chopped (I used my food processor)
3 cups brown sugar
1 cup raisins
1 cup dried cranberries
1 cup onion chopped
2 Tbsp mustard seed
2 Tsp dried ginger
1 Tsp fresh grated ginger
1 Tsp salt
1 jalapeno, diced
3 cups vinegar (I used 1.5 apple cider and 1.5 white)

Combine all ingredients in a large sauce pot and bring to a boil; reduce heat and simmer until thick, stirring constantly.  Ladle into hot jars leaving 1/4″ head space and remove air bubbles; wipe rims and process in a BWB for 10 minutes.

Plum Conserves
makes approximately 6 half pints

5 cups plums, pitted and chopped (I used my food processor)
3 cups sugar
1 cup orange: peeled, seeded and chopped
1 cup raisins
orange rind from one orange, finely sliced
1 cup chopped pecans
1 Tsp cinnamon

Combine all ingredients in a large sauce pot except for pecans.  Bring mixture to a boil, stirring until sugar is dissolved.  Continue cooking until almost reaching gelling point, approximately 15 minutes at a rolling boil.  Add pecans and continue cooking, stirring 5 more minutes.  Ladle into hot jars leaving 1/4″ head space and remove air bubbles; wipe rims and process for 15 minutes in a BWB.

Both recipes turned out deliciously awesome!

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Filed under Boiling-Water Bath Canning, Chutney, Vegan, Vegetarian