Tuesday, December 20, 2016

Old Farmhouse Chutney

1 tbsp. vegetable oil

1-2 tbsp. butter
2 pounds white or yellow onion, peeled, chopped
5,5 pounds Granny Smith apples, peeled, cut into small cubes,
1 pound cranberries, fresh or frozen
12 oz. dried apricots, chopped
12 oz. dried yellow raisins
8 tbsp. apple cider vinegar
2 tbsp. balsamic vinegar
0,5-1 tbsp. yellow mustard seed
0,5-1 tbsp. red chili pepper flakes (to taste)
1.5 tsp celery seed
0.5 tsp ground cinnamon
0.5 tsp ground cloves
0.5 tsp curry powder
0.5 tsp ground dry ginger
0.5 tsp ground cumin
2,5 cups sugar (to taste)
¾ - 1 cup brown sugar (to taste)
salt, to taste
In a large saucepan mixed and heat the vegetable oil and butter. Add onion and Sauté onion until transparent, for 10 minutes. Add the apples, cranberries, raisins, apricots, apple and balsamic vinegar, mustard, pepper, celery seed, cinnamon, cloves, curry, ginger. Bring to a boil, reduce heat and simmer, stirring occasionally, 45-60 minutes until apples will be soft. If necessary add 100-200 mL of water. Add all sugar, stir and bring to a boil, reduce the heat and cook, stirring for 3-5 minutes. Add salt and black pepper, to taste. Remove from heat, cool slightly and put the chutney on the sterilized jars. Serve with cheese, poultry, salads and others.

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