While the canning equipment was still out from yesterday, I made some spiced fruit chutney. It is a great accompaniment to cold meat, either on a plate or in a sandwich. It pairs well with a nice piece of cheddar. Psychologically, it is very good for one. The ingredients are full of minerals, dietary fibre, and vitamins. Physically, I don’t know. A nutritionist would probably say that cooking has destroyed most of the benefits and that the remaining ones block each other’s absorption. However, as mental health is very important, here is the recipe.
2 lbs Apples, peeled, cored, and chopped
2lbs Tomatoes, skinned, deseeded, and chopped
1lb Onions, chopped
8oz Dried Apricots, chopped
8oz Dates, chopped
8oz Prunes, chopped
8oz Sultanas, chopped
2 cubic inches Root ginger, very finely chopped
2 small Hot peppers, very finely chopped
1 Clove of garlic, crushed
2 lbs Brown sugar
20 fl oz Apple cider vinegar
1tbsp Garam Masala
2 tsp Ground coriander
1tsp Ground cardamom
½ tsp Allspice
1 tsp Salt
Put all the ingredients in a big pan, bring to a boil over medium heat, reduce heat, and simmer for about two hours. The fruit should be tender and the goop thick. If you reach that point before the two hour mark, stop. There are parts of the process which cannot be tampered with; this isn’t one of them.
Can in 500 ml jars (I got six this time) according to the instructions which your source of canning equipment supplies. Boil the filled sealed jars for 20 minutes.
Mine all popped. Now, I have to wait: this stuff has a 12 week in jar gestation period. Fruit flavours meld. Edges are rounded. Pungency and sweetness balance. And, it comes out tasting like chutney.