by AntoniaJames
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AntoniaJames's Notes:
Expand1 teaspoon brown mustard seeds Ask a question about this ingredient
1 tablespoon olive oil Ask a question about this ingredient
1 medium yellow onion, finely chopped Ask a question about this ingredient
¾ cup Zante raisins (sometimes labeled “currants”), or yellow raisins Ask a question about this ingredient
½ cup dried red currants (or, use flame or dark raisins, if you prefer) Ask a question about this ingredient
1 lemon, thoroughly scrubbed, then seeded and thinly sliced Ask a question about this ingredient
2 ¼ cups cored and coarsely chopped green tomatoes (3 somewhat large) Ask a question about this ingredient
2 ¼ cups peeled and coarsely chopped tart apples (4 medium) Ask a question about this ingredient
1 teaspoon aniseed, lightly crushed (See note below.) Ask a question about this ingredient
1/8 teaspoon ground coriander Ask a question about this ingredient
1 teaspoon kosher salt Ask a question about this ingredient
2 tablespoons finely chopped crystallized ginger Ask a question about this ingredient
1/2 cup white wine vinegar or apple cider vinegar Ask a question about this ingredient
½ cup honey (or ¾ cup brown sugar) Ask a question about this ingredient
½ cup water Ask a question about this ingredient
1/2 teaspoon freshly ground white pepper (You can also use black or green peppercorns, if you prefer.) Ask a question about this ingredient
In a heavy, non-reactive saucepan heat the oil until it shimmers, then add the mustard seeds. When they start popping, put the lid on immediately, count to three and turn off the heat.
Ask a question about this stepAdd the onion and cook over medium heat until translucent. Add the garlic and cook for another minute, stirring frequently and taking care not to burn it.
Ask a question about this stepAdd all of the remaining ingredients.
Ask a question about this stepCook over medium heat for 20 minutes, stirring frequently.
Ask a question about this stepLadle into sterilized jars.
Ask a question about this stepIf sealing to make the jars shelf stable, follow the canning jar manufacturer’s instructions, then process in a boiling water bath for 10 minutes. Let sit for five minutes, then remove carefully to a surface covered with a clean towel. Allow to sit for at least 24 hours before moving. See my notes below for more tips on canning. If not vacuum sealing, the chutney will keep in a covered jar for 2-3 weeks in the refrigerator.
Ask a question about this stepIf not vacuum sealing, the chutney will keep in a covered jar for 2-3 weeks in the refrigerator.
Ask a question about this stepEnjoy!!
Ask a question about this stepN.B. If you don't care for aniseed, toasted cumin seeds also work well . . . . very different, but tasty!!
Ask a question about this stepCANNING TIP #1: Regardless of what other instructions you see in recipes posted in various places on the internet, make sure that you put your canning lids in simmering water (no hotter than 180 degrees) and that you keep them hot just until you use them. It's not enough simply to make sure they're clean. You put them in the hot water to soften the gasket (the rubber rim), which is essential to creating a good seal.
Ask a question about this stepCANNING TIP #2: A procedure I discovered (and have wondered how on earth it's taken so long, after all these years of canning, to figure out) is to use a large, towel-lined rectangular baking pan for moving jars to and from the hot water bath, to and from my workspace, and from the stove to the shelf where I cool the jars. Just make sure it's a pan you don't need to use for other things during the twenty-four hours that the jars are cooling. It's a really safe way to move hot jars, and is so efficient, too!!
Ask a question about this stepCANNING TIP #3: Here’s a tip about making condiments for gift giving. All condiments taste better after a few weeks or in some instances, after a month. Every batch will vary, regardless of how many times you’ve used the recipe, because the fruit will be different from year to year. I usually do my initial vacuum seal of condiments in pints or quarts, and then, in the weeks before the December holidays, taste test the condiments again. If they are worthy of gift giving, I then reheat to boiling and re-seal and process the condiments in 4 or 8 ounce jars. You can also test and correct seasoning at this point.
Ask a question about this stepThank you, melissav, and congrats! Wow, your first canning project. That's terrific! Yes, it's tasty on anything grilled . . . or on roast pork or ham . . . or on a turkey sandwich . . . or with goat cheese on crackers . . . . or with any curry (I chop it up a bit with the side of a spoon, then stir it into dal + vegetable mixtures) to give it a sweet/sour flavor boost . . . or with any grilled sandwich on which you'd put a pickle. I'm sure people use it other ways, too.. Glad you like it!! ;o)
I finally got my hands on some green tomatoes so I will make this this week - can't wait!
Francesca is the former Assistant Editor of food52 and believes you can make anything out of farro.
Just made this and canned it. My very first canning project! I got so excited when I heard the first jar pop, you'd think I won the lottery. I saved a little for the fridge and it is so good. I think it would be great on grilled chicken or pork or with some sharp cheese but I'd love some more ideas on what to do with it. Thanks for the recipe.