Apple chutney
Prep time: 50 minutes
Cook time: 55 minutes
Makes 3 pints
Brandon Duff of West Sacramento wanted to try a recent Mailbox recipe that called for mango chutney. Since Duff is allergic to mango, he hoped for a good alternative recipe.
Connie Lane of Penn Valley shares today's recipes.
Notes: For complete and detailed canning instructions, go to National Center For Home Food Preservation www.uga.edu/nchfp, and click on "Can" under "How do I?"
The prep time does not include the time to prepare the jars, lids, rings or the processing time.
INGREDIENTS
8 cups chopped tart apples
5 medium onions, chopped
2 green bell peppers, chopped
1 cup brown sugar
1 cup dark corn syrup
1 3/4 cups cider vinegar, 5 percent acidity
2 cups raisins, dark or light
1 clove garlic, minced
1 tablespoon mustard seed
1 tablespoon ground ginger
1 tablespoon curry powder
1 tablespoon ground allspice
1 tablespoon lemon juice
1 teaspoon salt
1 teaspoon grated lemon zest
INSTRUCTIONS
Combine all ingredients in a large pot. Cover and bring to a boil. Reduce heat and simmer, stirring occasionally until mixture thickens, about 45 minutes. Pack into hot, sterilized canning jars, leaving ½-inch head space. Run a plastic spatula around the inside of jar to remove bubbles.
Wash new lids and rings in hot, soapy water, then heat them for at least 10 minutes in a saucepan of simmering (not boiling) water. Remove them as needed. Wipe jar rims clean, place new lids on top and screw on rings just until you get some resistance. Place jars on a rack in canner, cover jars with water by 1 to 2 inches. Process in boiling-water bath for 20 minutes, making sure jars stay covered by adding more boiling water as needed. (Start timing after water comes to a rolling boil.) Carefully remove jars with jar lifter, place on thick towel out of drafts and cool completely (12 to 24 hours). Only after cooled can you tighten rings and check for seal by pressing each lid (lids should be curved downward). If jar did not seal, refrigerate immediately and consume within 1 week.
See note above for Web site that gives complete and detailed canning instructions.
Per 1/4 cup: 166 cal.; 1 g pro.; 43 g carb.; 0 g fat; 0 mg chol.; 128 mg sod.; 3 g fiber; 33 g sugar.
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