Somebody asked me once for a chutney recipe. She was surprised that I have one. Chutney is an Indian-style relish, but I’ll bet they eat more of it per capita in England than anywhere else. Our consumption of it is rising, too. This recipe calls for pickling salt, which is made without anti-caking agents or iodine, both of which can affect the color of anything that’s pickled (as chutney is). It’s at the supermarket. Also needed: canning jars and new caps.
- 3 lbs. under-ripe tomatoes
- 3 medium sweet red peppers, seeds and membrane removed
- 3 medium onions
- 4 medium red cooking apples
- 2 cups white vinegar
- 2 cups granulated sugar
- 1 1/2 Tbs. pickling salt
- 1 1/2 tsp. pepper
- 1 1/2 tsp. ground cinnamon
- 3/4 tsp. ground cloves
- 1/8 tsp. cardamom
- Pinch cumin
1. Peel the tomatoes by plunging them for a few seconds into boiling water. Remove seeds and pulp. Chop the tomatoes, peppers, and onions coarsely.
2. Combine vinegar and remaining ingredients other than apples in a saucepan. Heat to boiling.
3. While waiting for the pickling liquid to come to a boil, core and quarter the apples. Slice them into very thin slices, no more than two inches long. As you slice, toss them into the pickling liquid.
4. Add the chopped vegetables. Simmer for 30 minutes, stirring occasionally. Continue simmering while quickly packing one clean, hot
jar at a time. Fill to within a half-inch of the top, making sure that vinegar solution covers vegetables. Cap each jar at once. Process five minutes in boiling water bath.
Makes five pints.