A delightful apple chutney with the added kick of ginger. I make this every autumn when I harvest my apples from the garden - you can use windfall apples too. Chutney is such an interesting preserve as it combines sweet and savoury flavours, making it an ideal accompaniment for a range of dishes such as cold meats, salami, ham, pasties, pies and is essential in a traditional Ploughman's Lunch! I also add chutney to my curries, tagines and winter stews. The word chutney is derived from the Hindu word "chatni" meaning strongly spiced. Try to use good cooking apples with plenty of flavour and taste for the best results. This is based on a family recipe and is a mellow and mild type of chutney.
What a beautiful gift! Having trouble sleeping give this a try. Add to a cup of tea, glass of ice tea, lemonade, sauces, salad dressing, glaze a chicken or salmon, top a fruit tart, or spread on a scone for a delicate sweet flavor. Sweeten a vodka martini with a touch of this and garnish with fresh lavender.
2 minutes - soft gel which would make this great for easy dissolving into ice teas lemonades....
4 minutes - medium gel for spreading on anything you desire.
I love to mix a variety of peppers in each jar. I do separate sweet from hot varieties. These peppers add pleasing color and incredible taste to any recipe. This recipe came from the "Modern" Guide to Home Canning and Instructions from the National Pressure Cooker Company. At the date it was published the cost of a copy of this 90 page manual was 30 cents!
Displaying up to 20 pages of results. To see all results, sign in or register.