Lisa Atwood, Rebecca Courchesne, Rick Field

Apple-Onion Chutney

Name: Apple-Onion Chutney
Yield: Makes 4 one-pint (16-fl oz/500-ml) jars
Ingredients: 1 cup (7 oz/220 g) firmly packed light brown sugar; 4 lemon zest strips, each ½ inch (12 mm) wide and 2 inches (5 cm) long; 2 cups (12 oz/375 g) raisins; 1 cup (8 fl oz/250 ml) cider vinegar; 2 Tbsp olive oil; 2 large yellow onions, chopped (about 4 cups/1 lb/500 g); ½ tsp ground cloves; 2 Tbsp unsalted butter; 1 Tbsp fresh thyme leaves; 4 lb (2 kg) apples (see note), peeled, cored, and chopped; 3 Tbsp chopped fresh mint

Preparation info

Makes
4
one pint jars

Difficulty
Easy

Appears in

The Art of Preserving

By Lisa Atwood , Rebecca Courchesne and Rick Field

Published 2012

About

Any apple variety works well in this traditional English chutney, although good baking apples, such as Granny Smith and pippin, that hold their shape when cooked ensure a chunkier result. Serve as an accompaniment to roast pork loin or roast beef.

Ingredients

2 cups (12 oz/375 g) raisins
1 cup<

Side dish
Gluten-free
Vegetarian

Method

Have ready hot, sterilized jars and their lids.

In a nonreactive saucepan, combine the raisins, vinegar, sugar, zest strips, and cloves. Add 2½ cups (20 fl oz/