Stacking up chutney for the winter

I made another batch of chutney, this time using cranberries, apples and pears.

So, here, finally (I did say I would), is the zucchini chutney recipe Jeanne asked for about a month ago. (Bear in mind that I improvise and am not precise in measuring when cooking.)

ZUCCHINI CHUTNEY

Zucchini (enough to make 6 cups when cubed)
Onions
Maple syrup (or sweetener of your choice)
2 tart apples
2 grapefruit, cut up into small pieces
1 1/2 cups raisins or dates
1 lemon, sliced thin and quartered
1 1/2 tsp wine vinegar or balsamic vinegar
Ginger, cut up into small pieces
White mustard seeds
1 t. Salt
fresh ground pepper

Place 1/2 pint (1 cup) canning jars into canner. Cover with water. Bring to a boil. Let boil at least 10 minutes to sterilize jars.

Place all ingredients into a large pot. Bring to a boil. Simmer until thick, about 30 minutes.

Prepare lids. (Check package for directions)

Ladle chutney into hot canning jars, leaving 1/2 inch headspace. Wipe rims to remove any spillage. Put lid and screw band on (fingertip tight), and place in boiling water canner.

Be sure all jars are covered with water. Return to a boil and process 10 minutes. Remove jars and let sit overnight.

Check seals. Sealed lids will be curved down. Store in a cool dark place.

The changes I made this time: I added some other spices--cumin, coriander, tumeric (I think) and used a little umeboshi plum vinegar (which gives a salty tange) instead of wine vinegar and added a lot of ginger.

Posted by leya at November 11, 2004 12:43 PM