August 12, 2011

Norfolk Fruit Chutney

The Pantry

Prep time:

1 hour 5 minutes

cooking time:

2 hours 30 minutes

“I'll always remember the hot September afternoon I spent at Grandma's, cooking chutney with her.”

Ingredients

2 pounds each apples and apricots
4 medium peaches
2 medium onions
2 1/2 cups white-wine vinegar, divided
8 ounces raisins
1 (2-inch) piece gingerroot, peeled, chopped
Juice and finely grated zest of 2 small oranges
Finely grated zest of 1 medium lemon
3/4 teaspoon each ground nutmeg, allspice and dry mustard
1 pound each granulated sugar and brown sugar

Directions

1
Peel, core and chop the apples, apricots and peaches. Finely chop the onions.
2
Combine apples, apricots, peaches, onions, 2 cups vinegar, raisins, gingerroot, orange juice, orange zest, lemon zest, nutmeg, allspice and dry mustard in a large saucepot and mix well.
3
Bring to a boil over medium heat, stirring continually; cover. Cook over low heat, stirring occasionally, until fruit is tender, about 11/2 hours.
4
Stir in granulated sugar, brown sugar and remaining vinegar; cover. Cook mixture, stirring occasionally, until thickened, about 50 minutes.
5
Ladle into 7 hot, sterilized 1-pint jars, leaving 1/4-inch headspace. Seal with 2-piece lids. Process in a hot water bath for 10 minutes. Store in a cool, dark location for 4 to 6 weeks before serving. Makes 7 (1-pint) jars.

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Grandma's Secret Tips!

Norfolk Fruit Chutney is what Grandma always served with venison roast and roasted goose. Sometimes she spread it over a wheel of Brie cheese, then wrapped the cheese in crescent roll dough and baked it until the cheese was melted. It's a simple, wonderful appetizer.

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