After a recent hands-on cooking class on the art of canning and preserving, this recipe was a clear winner. Using the best of what’s available at the market right now (for instance, the blue ‘prune’ plums are difficult to find any other time of the year), and with flavours that you will love all winter long. Use this chutney with your roast turkey in place of cranberry sauce, or, even better, it goes with any type of pork-schnitzel, roasted pork loin, tenderloin or chops.
If you need a quick and extremely impressive appetizer, top a log of fresh goat’s cheese with the chutney and serve with bread or crackers.
This recipe was adapted from the book The Complete Book of Small Batch Preserving by Ellie Topp and Margaret Howard. And we are always inspired by the ever-preserving Edna Staebler and her recipes to capture the harvest taste in this region in a jar.
Combine apples, tomatoes, plums, raisins, vinegar, onion and garlic together in a large pot; bring to a boil and then reduce heat and simmer for about 30 minutes;
Add sugar and spices and cook a further 30 minutes over low heat, until thickened;
Heat your jars in your canning pot for about 20 seconds;
Remove and ladle chutney into jars, leaving 1/2-inch of headspace. Process in canning pot, with water boiling, for 10 minutes for 250 ml jars and 15 minutes for 500 ml jars.
Apple Plum Chutney
Makes about 6 cups
- 5 cups apples, peeled, cored and chopped
- 2-1/2 cups tomatoes, peeled and chopped
- 2 cups blue ‘prune’ plums, pitted and chopped
- 2 cups Sultana raisins
- 2 cups cider vinegar
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- 2-1/2 cups lightly packed brown sugar
- 1/2 tsp each: ground cumin, coriander, turmeric, ginger, and cardamom
- 1/4 tsp each allspice and cayenne pepper