Tomato and Apple Chutney

prep time:: 2 hr
total time:: 3 1/2 hr (plus 1 month for flavors to develop)

Makes 5 half-pints

I was inspired to make this chutney by a “Tomato Raisin Jam” we had on a charcuterie plate at a local restaurant (and by the piles of tomatoes and apples in my kitchen this fall). It is sweet, spicy and complex, and will definitely become part of my canning repertoire in future years. As a bonus, it also makes great Christmas gifts.

ingredients

1 (3-inch) cinnamon stick
1 teaspoon black peppercorns
1/2 teaspoon whole coriander seeds
6 whole cloves
3 pounds ripe tomatoes, peeled, seeded and coarsley chopped
2 tart apples (I used Gravensteins from my parents tree), peeled, cored and cut into 1/2 inch pieces
1 cup golden raisins (I used regular, because that’s what I had on hand)
2 cloves garlic, minced
1 fresh serrano chile, minced, including seeds
1 tablespoon finely chopped peeled fresh ginger
1 cup cider vinegar
1/2 cup fresh orange juice
1/3 cup fresh lime juice
1 cup packed light brown sugar
1 teaspoon salt
1 teaspoon cumin seeds
1/2 teaspoon mustard seeds

directions

1
Sterilize 5 half-pint canning jars and lids (in 10 minute boiling water bath or warm oven). Tie cinnamon stick, peppercorns, coriander seeds, and cloves in a cheesecloth bag and put in a 5-6 quart heavy pot. Stir in remaining ingredients and bring to a rolling boil over moderate heat. Reduce heat and simmer, uncovered, stirring frequently, until thick, about 1 1/4 hours. Discard cheesecloth bag.
2
Ladle chutney into hot jars, leaving 1/4 inch head space, then run a thin knife between chutney and jar to eliminate air bubbles. Wipe off rims of filled jars with a clean, damp kitchen towel, then firmly screw on lids with screw bands.
3
Put sealed jars on a rack in a boiling-water canner or an 8- to 10-quart deep pot and add enough water to cover by 2 inches. Bring to a boil, covered. Boil 10 minutes then transfer with tongs to a towel-lined surface to cool. Jars will seal (if you hear a ping, that signals that the vacuum formed at the top of the jar has made the lid concave) and preserves will thicken as they cool.
4
After jars have cooled 12 to 24 hours, press center of each lid to check that it’s concave, then remove screw band and try to lift off lid with your fingertips. If you can’t, the lid has a good seal.
5
Store in a cool, dry, dark place, waiting at least a month before trying to allow flavors to develop and mellow (it is worth the wait!)

notes

My favorite way to serve this is with slices of hard salami and creamy cheese (like brie) on crackers. It's also nice with a grilled cheese sandwich, or served next to just about any meat.

Source: Megan Newell-Ching