CHUTNEY Continued

Chutney tips and hints

* Most common chutney spices: ginger, cinnamon, cloves, nutmeg, allspice, cardamom
* Most common chutney fruits: raisin, mango, tamarind, citrus fruit, apricot, peach
* Most common herbs: coriander, mint
* Most chutneys will contain some onion and many also include garlic
* Mix chutney with cream cheese, sour cream, or creme fraiche for cracker spread or fruit dip
* Mix chutney with a bit of olive oil and use it as a quick marinade or glaze for meat
* Keep in mind that the sugar in chutney will caramelize. Add the final glaze when the meat is nearly done to avoid charring and flare-ups on the grill.
* When using a chutney mixture as a marinade, be sure to boil it again and cool before using it as a glaze
* Mix with homemade or packaged mayonnaise for accenting cold meats or poultry
* Most chutneys will last weeks in the refrigerator due to the acid/vinegar content. If you wish to preserve them, be sure to use recommended instructions for canning in a water bath, usually 10 minutes in sterilized jars
* Use non-reactive pots when making chutneys. The acid in the mixture will react to iron, copper, and brass causing discoloration and pitting to the pot and imparting a metallic taste to the chutney
* Wooden spoons or plastic utensils are recommended for the same reasons as non-reactive pots

Here’s one of our favorite chutney recipes

5 qts. peeled, cored, chopped roma tomatoes
2 qts. peeled, cored, chopped gala apples
6 c. vinegar
4 c. chopped cucumber
3 c. chopped onions
3 c. chopped sweet red peppers
2 hot red peppers, finely chopped (with or w/o seeds depending on preference on mildness desired)
2 cloves garlic, minced
2 c. raisins
6 c. brown sugar
2 tbsp. ginger
2 tsp. salt
2 tsp. cinnamon

Combine all of the ingredients in a large non-reactive pot. Cook slowly ( 60 to 90 min.) until thick. Stir often to prevent sticking. Follow canning instructions for water bath canning. Yields about 12 pints.

Keep your fork

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