Coriander Chutney

Kitchen Table

| December/January 1995

Makes 2 pints
This full-bodied chutney can be served with cheese wedges, cold roast meats or sandwiches.

  • 2 pounds Granny Smith apples, peeled, cored and sliced
  • 1 pound yellow onions, peeled and chopped
  • 2 cloves garlic, crushed
  • 1 large green pepper, chopped
  • 1 large red pepper, chopped
  • 3 3/4 cups red wine vinegar
  • 2 2/3 cups brown sugar
  • 1/2 tablespoon whole coriander
  • 6 peppercorns
  • 6 allspice berries
  • 1 tablespoon sea salt
  • 2 ounces gingerroot, bruised and tied in a small piece of cheesecloth
  • 2 tablespoons chopped fresh mint
  1. Put the apples, onions, garlic and peppers in a heavy saucepan, add the vinegar, and bring to a boil. Simmer for 30 minutes, or until the apples and vegetables are soft.
  2. Add the brown sugar, coriander, peppercorns, allspice berries, salt and ginger. Heat gently until the sugar has melted, then simmer until thick (this may take an hour). When done, stir in the mint and spoon into hot sterilized pint or half-pint jars. Wipe the rims with a clean cloth, and securely attach scalded lids.
  3. Place the jars in a boiling-water bath and process for 15 minutes. Remove the jars, cool, label and store.

—Christopher Biggin, Lyons, Illinois

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