This sweet and sour, spiced chutney from author Shane Mitchell pairs particularly well with turkey, pork, or lamb. Keep the chutney in the refrigerator for up to three weeks, or process it and it will keep for one year.
Yield: makes 3 Pints
- 2 lb. apples, such as Gala or Empire, peeled, cored, and roughly chopped
- 3 cups packed light brown sugar
- 2 3⁄4 cups cider vinegar
- 1 cup dried cranberries
- 1 cup golden raisins
- 2 tsp. ground allspice
- 2 tsp. ground cloves
- 1 tsp. kosher salt
- 1⁄2 tsp. freshly ground black pepper
- 2 large yellow onions, minced
- 3 small fresh red chiles or 1 large paprika chile, stemmed, seeded, and minced
- 1 (2") piece of ginger, peeled and minced
- Put all ingredients into an 8-qt. pot and bring to a boil. Reduce heat to medium and cook, stirring occasionally, until the chutney has taken on a uniform brown color and the flavors have melded, about 2 hours. Ladle hot chutney into 3 sterilized pint jars, leaving 1⁄4" head space. Let cool and refrigerate for up to 3 weeks. Alternatively, seal jars while warm and transfer in a large pot of boiling water; process for 10 minutes. Canned chutney will keep in the pantry for 1 year.