Finding and using 
locally produced food
Visit our Bookstore

Nesco American Harvest 700-Watt Food Dehydrator

more kitchen supplies

Vintage California Cuisine: 300 Recipes from the First Cookbooks Published in the Golden State


Three Apple Chutneys

Indian Apple Chutney
Apple-Lovage Chutney
Apple-Cranberry Chutney

Indian Apple Chutney

1 lb cooking apples
1 lb onion, chopped
2 garlic cloves, crushed .
3/4 c golden raisins
2 tsp. salt
1 1/2 cup sugar
2 1/2 cup malt vinegar
1/4 tsp. cayenne pepper
1/4 tsp. ground cumin
1/4 tsp. ground ginger
1 tsp. mustard seeds
1/4 tsp. dry mustard
1 tb tomato paste

1. Peel, core and coarsely chop apples.

2. Put apples, onions, garlic and raisins into a saucepan. Add salt, sugar, vinegar and spices and mix well. Heat gently, stirring to dissolve sugar.

3. Bring to a boil and simmer 30 minutes, stirring occasionally. Stir in tomato paste and continue cooking 7-8 minutes longer or until mixture is of a thick consistency with very little free liquid, stirring frequently. Meanwhile, wash 3 pint jars in hot soapy water; rinse. Keep hot until needed.

4. Prepare lids as manufacturer directs. Ladle chutney into 1 hot jar at a time, leaving 1/4" headspace. Release trapped air. Wipe rim of jar with a clean damp cloth. Attach lid and place in canner. Fill and close remaining jars.

5. Process 10 minutes in a boiling-water bath.

NOTE: This chutney improves if stored at least 3 weeks before serving. Garnish with an Italian parsley sprig, if desired, and serve as an accompaniment to curries or with crusty bread and cheese. Makes about 3 pint jars.

Apple-Lovage Chutney

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

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

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

3. Place jars in boiling water bath, and when the water returns to the boil, process for 15 minutes.

Apple-Cranberry Chutney

2 cup peeled, chopped Rome apples (about 2 medium)
1 cup cranberries
1/4 cup golden raisins
2 tb brown sugar
1 tb grated orange rind
2 tb cider vinegar
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
1/4 tsp. ground cinnamon

1. Combine all ingredients in a non-aluminum saucepan. 

2. Place over high heat. Bring to a boil. Stir constantly.

3. Reduce heat and simmer uncovered for 15 minutes or until apples are tender.

4. Remove from heat and let cool. With knife blade in processor, add cranberry mixture.

5. Process, pulsing 1 or 2 times until combined. Place in a medium bowl.

6. Cover and chill.

Copyright 2001-2002  Seasonal Chef