I seldom make fruit chutneys, buying a bottle on occasion to keep in the fridge and use mostly with Indian-inspired meals. It seems a little silly to buy it when you realize how simple it is to make---all you really need is a little time to let it thicken up. The flavor of this chunky chutney from Madhur Jaffrey is nicely sweet, sour and a little spicy.
Jaffrey says, "This superb sweet-and-sour chutney has the thick consistency of a preserve and may be bottled and kept for long periods."
Apple, Peach and Apricot Chutney
100 Weeknight Curries, Madhur Jaffrey
(Makes about 750ml or 1 1/4 pints)
550g (1 1/4 lb) sour cooking apples, peeled, cored and coarsely chopped
100g (4 oz) dried peaches, quartered
100g (4 oz) dried apricots.
50g (2 oz) raisins
6 garlic cloves, peeled and mashed to a pulp
2 (2.5cm) 1-inch cubes fresh ginger, peeled and finely grated
400ml (14 fl oz) white wine vinegar
400g (14 oz) caster sugar
2 tsp salt
1/2 tsp cayenne pepper
Combine all the ingredients in a heavy stainless steel or porcelain-lined pan and bring to a boil. Turn heat to medium-low and cook, keeping up a fairly vigorous simmer, for about 30 minutes or until you have a thick jam-like consistency. Stir frequently and turn the heat down slightly when the chutney thickens as it could stick to the bottom of the pan.
Let the chutney cool. It will thicken some more as it cools. Pour into a clean jar and cover with a non metallic lid. Store in a cool place or keep in the refrigerator.
Notes/Results: The flavor of this chutney is excellent--tangy, sweet with a boost from the ginger and a slow and slight heat to the back of the throat from the cayenne. I confess that I did not weigh my apples and just used three medium Granny Smiths. I also added about 1/3 cup of dried sour cherries for some more color as my raisins were golden. I ended up with two pint jars full of chutney plus a little extra. Luckily it keeps for quite a while. Easy and delicious--I will make it again.
Anyone have any great non-meat ideas for using up chutney? ;-)
It's Dried Fruit week at I Heart Cooking Clubs. You can check it out here.