Blonde Curry Apple Chutney Just as Curried Apple Chutney embodies Indian flavor, this chutney stays true to the blonde color of yellow curry giving a beautiful serving option over chicken or pork. Add a couple tablespoons of my Blonde Chutney to create side dishes like tangy steamed vegetables or decadent couscous. Makes about 6 pint jars. 4 cups white vinegar 8 cups Golden Delicious or Spartan apples – peeled, cored and chopped (One medium apple yields about 1 cup chopped apples) 5 ½ cups golden raisins 4 cups raw granulated sugar 1 cup onions, chopped 1 cup red bell pepper, chopped and seeded 3 tbsp mustard seeds 2 tbsp ground ginger 2 tsp ground allspice 2 tsp yellow curry powder 2 tsp sea salt 2 pepper – either hot banana or jalapeno, chopped (I prefer Jalapeno because it adds a touch of green) 1 garlic clove, finely chopped In a large stainless steel stock pot, add white vinegar. As you are prepping your apples, place them in the vinegar giving them a quick stir so that the vinegar coats the apples preventing them from browning. Add golden raisins, sugar, onion and red pepper. Bring to a boil over medium-high heat, stirring frequently, for 30 minutes. Add mustard seeds, ginger, allspice, curry, salt, peppers and garlic. Boil gently, stirring frequently, until thick enough to mound on a spoon – approx. 15 minutes. Ladle hot chutney into hot jars leaving a ½” headspace. Remove any air bubbles adjusting headspace if necessary. Wipe rim using a warm wash cloth dipped in vinegar, then add lid and ring. Hand tighten. Process pint jars in a water bather for 15 minutes. Remember, processing time does not begin until water is at a full rolling boil. Enjoy~ The Canning Diva
Posted on: Mon, 07 Oct 2013 22:04:50 +0000