Canning and Preserving Herbs: Apple-Lovage Chutney


| August/September 1995



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Makes 6 half-pints

Cooked chutneys are an invention of the British colonials who governed India and are named after the Hin­du­stani word for strong spices, catni. Commercial chutneys usually contain tropical fruits, especially mango, but this version uses temperate-climate fruits. The result retains the traditional sweet-and-sour taste. Besides accompanying Indian dishes, chutneys can be served with roasted or grilled meats, cheese spreads, sandwiches, and salad dressings.

• 6 cups cored and chopped apples
• 1 cup fresh lovage leaves, minced
• 1 medium sweet red pepper, cored, seeded, and chopped
• 1 medium red tomato, cored, peeled, and chopped
• 1 medium green tomato, cored and chopped
• 1 medium onion, peeled and chopped
• 3 cloves garlic, peeled and minced
• 1 cup golden raisins
• 1/4 cup peeled and minced fresh ginger root
• 1 cup light brown sugar, packed
• 1 cup white wine vinegar
• 1 tablespoon mustard seeds
• 1 teaspoon celery seeds

1. Combine all the ingredients in a nonreactive pan. Bring to a boil over medium-high heat, stirring constantly. ­Reduce the heat to medium-low and simmer, uncovered, stirring frequently, for 45 minutes, or until thickened.

2. Prepare the jars, lids, and boiling-water bath. Fill the jars with the hot, thickened mixture, leaving 1/4 inch headspace. Wipe the rims with a clean towel and attach the lids securely.

3. Place the jars in the boiling-water bath, and when the water returns to a boil, process for 15 minutes. Remove the jars, cool, label, and store.

(Adapted from Herbal Vinegar.)





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