Canning and Preserving Herbs: Apple-Lovage Chutney

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<em>Makes 6 half-pints<br />
<br />
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.</p>
<p>• 6 cups cored and chopped apples<br />
• 1 cup fresh lovage leaves, minced<br />
• 1 medium sweet red pepper, cored, seeded, and chopped<br />
• 1 medium red tomato, cored, peeled, and chopped<br />
• 1 medium green tomato, cored and chopped<br />
• 1 medium onion, peeled and chopped<br />
• 3 cloves garlic, peeled and minced<br />
• 1 cup golden raisins<br />
• 1/4 cup peeled and minced fresh ginger root<br />
• 1 cup light brown sugar, packed<br />
• 1 cup white wine vinegar<br />
• 1 tablespoon mustard seeds<br />
• 1 teaspoon celery seeds</p>
<p>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.</p>
<p>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.</p>
<p>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.</p>
<p>(Adapted from <em>Herbal Vinegar</em>.)</p>
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<em>Maggie Oster writes extensively about herbs, food, gardening, cooking, landscape design, flowers, and crafts. Her books include</em> Recipes from an American Herb Garden <em>(New York: Macmillan, 1993) and</em> Herbal Vinegar <em>(Pownal, Vermont: Storey Communications, 1994). When she’s not on the road, she’s in her garden or kitchen in Indiana or Kentucky.</em>
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<strong>Canning and Preserving Herbs: 13 Recipes</strong>

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