Autumn Fruit Chutney
Sauces and Marinades • Russian
Description
Yield: 2 kg. For the best flavor, store the sauce in a cool, dark, dry place for 1-2 months before serving. For centuries, the English have served delicious fruit sauces with their dishes to bring contrast in flavor and texture. Traditional companions to roasted cuts of meat or poultry, hot or cold, include apple sauce (with pork or duck) and Cumberland sauce (with goose and ham). Many tasty fruit sauces are made by simply cooking fruits with aromatic additions and sugar and eaten immediately. Although chutneys and relishes are usually aged for a month or more, enhancing their subtle flavor.
Ingredients
- Apple 30 oz
- Pears 15 oz
- Onion 15 oz
- Garlic 2 cloves
- Raisins 10 oz
- Apple Cider Vinegar 0 fl oz
- Ground Ginger 1 tablespoon
- Ground Cinnamon 1 tablespoon
- Turmeric 2 teaspoons
- Salt 0 oz
- Brown Sugar 15 oz
Step-by-Step Guide
Step 1
Cook the apples and pears, peel them, remove the cores, and chop.
Step 2
Crush the garlic with the flat side of a knife and chop the onion.
Step 3
Place the apples, pears, garlic, onion, raisins, and vinegar in a pot that you usually use for making jam.
Step 4
Bring to a boil. Cook for 20 minutes or until the apples and pears are soft but still hold their shape.
Step 5
Add the spices, salt, and sugar, and stir until the sugar dissolves.
Step 6
Reduce the heat and simmer for 45-60 minutes or until most of the liquid has evaporated and the chutney has thickened.
Step 7
Transfer the chutney to sterilized canning jars and seal well. Label with the date of bottling.
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