Do you want to bring the delicacies of France into your kitchen and dining room? Laurence and Gilles Laurendon allow you to do just that in From Scratch (Lark Crafts, 2014), with more than 100 recipes for cheeses, yogurts, brioches. This Apple-Raisin Chutney Recipe is from Chapter 5, “Buillons and Condiments.”
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• 1 pound apples
• 1-1/2 cups raisins
• 1 cup brown sugar
• 1 teaspoon fresh, grated ginger
• 1/2 teaspoon table salt
• 1 large onion, finely minced
• 1-1/4 cup cider vinegar
• 3 sterilized jars
1. Peel the apples and cut them into quarters. Then remove the seeds and cut the apple quarters into thin slices.
2. Put the apples and the rest of the ingredients into a bowl and set it aside for about an hour.
3. Pour the ingredients into a thick-bottomed pan, bring them to a simmer, and then cook them over low heat for about 2-1/2 hours. The chutney will thicken slowly. Stir it regularly to keep it from sticking to the bottom of the pan.
4. Turn off the heat and let the chutney cool for about 20 minutes. Then pour it into the jars and cap them tightly. Turn the jars over to create a vacuum.
Tip: This chutney tastes even better if you let it sit for a couple weeks. Store it in the fridge.
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Reprinted with permission from From Scratch © 2014 by Lark Crafts, an imprint of Sterling Publishing Co., Inc. Photography by Charlotte Lascéve. Purchase this book from our store: From Scratch.