Hi Aliii! Spoon the chutney into the … This chutney recipe is irresistible — it’s got that expected sweet-tart balance lent by the sugar and vinegar, but there’s also a bit of heat from the crushed red pepper flakes and freshly grated ginger. When the time is up, remove the jars and set them on a folded kitchen towel to cool. Thank you for this lovely collection of posts. Omnivore. Let cool, undisturbed, 12 to 24 hours and check for seals. Transfer chutney to a jar and store in fridge for one to two weeks. I’m so happy that you’re enjoying the new book! I’m three years late but the recipe is finally up: Cinnamon-Spiced Apple-Date Butter. Marisa, it’s so much fun! Mix some into fat-free sour cream or fat-free yoghurt for a quick, healthy dip, or mix some into low-fat cream cheese for a delicious spread on celery sticks or crackers of your choice. Cook for 20 minutes. Both of these apple recipes would be better suited to post in the fall, but I’m worried if I wait, Marisa might write another book and set me back three more years. This post may contain affiliate links. I find this chutney recipe irresistible — it’s got that expected sweet-tart balance lent by the sugar and vinegar, but there’s also a bit of heat from the crushed red pepper flakes and freshly grated ginger. PICKLE FRITTERS?! I liked to purée the chutney in my food processor to a coarse thickness — I have weird textural issues with cooked raisins and puréeing the chutney solves the issue for me … no need to do this if you have no trouble with cooked raisins. Remove air bubbles and adjust headspace if needed. master sourdough bread baking in my free ecourse! So without further ado, I’m posting a few unseasonal but delicious Marisa McClellan recipes on this fine spring day: Here’s the play-by-play: Gather your ingredients. Amazing indeed. We enjoy using this chutney as a sandwich spread or as an addition to our homemade chicken, turkey and tuna salads. This Indian Apple Chutney is a traditional dark, thick, rich chunky sweet and sour chutney. Alternatively, process the chutney: prepare a boiling water bath, and sterilize three half-pint jars. When Marisa’s last book came out, Naturally Sweet Food in Jars, I had intended to post her recipe for apple-date butter, which I had made and loved. Any unsealed jars should be refrigerated and used promptly. How nice? Your support means a great deal to me. Your email address will not be published. Friendly reminder: you can mix your dough now, and. Dump everything into a pot all at once. Transfer chutney to a jar and store in fridge for one to two weeks. (More on this soon.). I decided to work on a twist to one of the recipe in The Canning Kitchen cookbook since I love the flavor pairing of apple and cranberry. It’s delicious smeared over crackers and topped with Cheddar, and it’s excellent in a grilled cheese! If you are using it as a salad spread, cut your mayonnaise or salad dressing in half and replace the other half with the chutney. Vegetable lover. It can be made with countless fruits and vegetables, but often includes a combination of both fruits and vegetables, sugar, vinegar, and spices. Bread enthusiast. The recipe is a chutney and it turned out amazing. Your email address will not be published. 3. And a festive gift tag? I’m so happy she put this book out because often, its using the stock of preserves and chutneys that I don’t know what to do with…. Wipe rims of jars with a dampened clean paper towel. There are few things a spicy, garlicky, crispy cap, If you are under the impression you have to spend. In the book, Marisa suggests using the chutney variously: in compound butters, cheese rolls, pork tenderloin with pan sauce, and blank slate white bean spread, which I made and ate with endive spears and carrots — the chutney is such an easy and surprising way to liven up a bean-based dip, giving it both texture and depth of flavor. Links, 4 quarts (16 cups) pared, cored, chopped tart apples (about 10 medium), 1 cup chopped sweet red bell peppers (about 1 medium), 2 teaspoons seeded and finely chopped red Serrano pepper (about 2 to 4 peppers). Wipe the rims, apply the lids and rings, and process in a boiling water bath for 15 minutes. Process in a boiling water canner according to the recommendations in Table 1. Design by Purr | Support by Foodie Digital. Thank YOU for sharing so much knowledge so generously with us all. Apply and adjust prepared canning lids. The apple flavor is nearly indiscernible — the apples are merely a vehicle to carry the many other flavors. Sealed jars can be stored at room temperature for for up to 1 year. Will add photo soon.). Let’s make cashew cream... We’re so grateful . Simmer, stirring often, for 20-40 minutes more or until the chutney thickens, darkens and the flavors start to marry. (I kid, I kid. Unlike her previous books, which focused on canning, this book includes recipes to help you use up your many jars of jams, chutneys, and pickles. If you’d like more details on sterilizing jars and preparing a water bath for canning, view this post on Food in Jars.