"From the East Indian word chatni, this spicy condiment contains fruit, vinegar, sugar and spices. It can range in texture from chunky to smooth and in degrees of spiciness from mild to hot. Chutney is a delicious accompaniment to curried dishes. The sweeter chutneys also make interesting bread spreads and are delicious served with cheese."Here's a Wikipedia link that covers all things chutney and offers interesting historic insight into how this spread made it's way to America. Chutneys are typically Indian or Asian but have been adapted to our regional tastes. This one is decidedly New England!
Apple Chutney
16 sour apples
3 green peppers
1 cup seeded raisins
1 large onion
1 quart cider vinegar
3 cups brown sugar
2 Tablespoons mustard seed
2 Tablespoons ground ginger
1 Tablespoon ground allspice
2 Tablespoons salt
2 small red peppers, remove seeds and chop
Peel apples, remove core and seeds and chop finely. Discard seeds from peppers, finely chop; peel and chop onions. Place in pan, add 1 quart of vinegar and raisins, and simmer slowly for 2 hours. Add brown sugar and spices. Simmer slowly for one hour stirring occasionally. Put in jars, seal while hot.
You can see from the quantity of fruit required that this recipe yielded a large amount of chutney! This may have made a great hostess gift - it might still - there's an awful lot of work and kitchen time involved but this is definitely a cooking activity that would produce a comforting smell to welcome Autumn into your home!
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