Apple and Raisin Chutney
Sep 26th, 2012 by Paul Stewart, Metcalf Foundation Intern
This Apple and Raisin Chutney is my all time favourite preserve I have ever made. It’s one that I consistently get around to eating all of as well. Everyone who has ever ventured into canning and preserving has some of those preserves they just never get around to eating. For me pickles occupy this category. I never like mine quite as much as the Toorshi Pickles I can get at the farmers market. This leads to me always having a case of my own home made pickles that will just never be eaten.
The Apple and Raisin Chutney is not one of those preserves. I have trouble making enough of this. I put in on practically any meat dish. It’s particularly good with pork. It makes a great condiment to go along with grilled pork chops, roasted pork shoulder, or pork sausage. I actually learned this recipe at a Not Far From The Tree preserving workshop back in 2010. This recipe is super simple and quick and produces a chutney with really unique flavours.
Apple and Raisin Chutney
5 Large Apples
1/2 Cup Onion
1/2 Cup Sweet Red Pepper
2 Cups Raisins
One Clove Garlic Diced
2 tbsp Crushed Chilli Pepper
1-1/2 tbsp Mustard seed
1-1/2 tbsp Powdered Ginger
1 tsp All Spice
1 tsp Salt
2 Cups Brown Sugar
2 Cups Apple Cider Vinegar
Sterilize enough jars to accommodate 1-1/2 litres of chutney. Cut apples into half inch cubes. Dice red pepper, onion and garlic. Combine with all other ingredients in a suitable pot. Cook over medium heat for about an hour and a half, or until it looks like the picture below. Towards the end of the cook be sure to stir often to avoid sticking and burning to the bottom of the pot. Spoon chutney into sterile jars and seal. Boil jars for 10 minutes, remove and sit to cool and seal.
This sounds so delicious and I definitely would make it but I don’t see where it says how many raisins to add?
Thanks Jennifer, don’t know how I missed that, the raisins have been added to the recipe list.