Apple Citrus Chutney
Accent a turkey or chicken sandwich, grilled/roasted chicken, a cheese condiment. A must have in your pantry.
NOTE: you can mix and match different fruits and vegetables to reflect fresh seasonal offerings. Just substitute and taste test for desired hers, sweetness, tartness, etc.
Recipe by: Gabrielle
YIELD: 90-110 oz– will vary based on fruit moisture content
Wine Pairing: Pietro Family Cellars My Angelina White Wine (a white Bordeaux style) goes well with dishes with a chutney accent.
PREP TIME: 30 mins, COOK TIME: 1 hour 30 minutes, TOTAL TIME: 2 hours
- 6 cups apples
- 2 cups finely chopped yellow onions
- 5 cups chopped peeled oranges
- ¾ cup golden raisins
- ½ cup chopped walnuts
- ½ cup apple cider vinegar
- 1¾ cup sugar brown
- 2-3 cups water
- ½ cup Fall Harvest Honey (other honey substitution ok)
- 1 Tbsp GC Napa Valley Rosemary Finishing Sea Salt
- 1 GC Napa Valley Natural Chutney Seasoning bag
- 1 tsp. mustard powder
- Add to taste: allspice, coriander, cardamon powder
Prepare Canning Jars
- Sterilize heat proof canning jars and lids.
- Clear workspace on kitchen counter. Preheat oven to 175ºC. Wash jars and lids in hot soapy water, rinse but do not dry. Stand jars upside down on a very clean baking sheet while they're still wet, and put the sheet in preheated oven for 15 mins. Remove and place on paper towels until ready to fill.
- Make chutney.
- Peel and core the apples. Roughly chop by hand or food processor.
- Peel yellow onions. Roughly chop by hand or food processor.
- Peel oranges. Remove seeds. Roughly chop by hand.
- Transfer the fruit and onions to a large pot, add the water, apple cider vinegar, brown sugar, Fall Harvest Honey, Chutney Seasoning cheesecloth bag, Rosemary Finishing Sea Salt and mustard powder.
- Stir well with a wooden spoon and bring the mixture to a boil. Reduce the heat to medium-low for about an hour, stirring regularly.
- Then reduce heat to simmer on low heat for about 30 minutes, stirring regularly, until the mixture reaches a jam-like consistency.
- Cooking time may vary, so stir often as cooking time ends to avoid burning. You may need to add more water to avoid burning. But don’t make it too liquidly- you want to end up with jam-like consistency.
- Half-way through cooking, taste to check if you like it sweet- add more honey or sugar, or more savory- add a little cider vinegar.
- Test if chutney has cooked down to thicken by putting a teaspoon full on a plate and chilling the refrigerator for 5 minutes. If the liquid runs across the plate, cook longer. If the liquid is thick, the chutney is done. Remove pot from stovetop to a heat pad at the cleared kitchen workspace.
- Fill jars immediately with hot chutney.
- Wash hands with soap and water. Do not contaminate jar by touching lid or rim with unclean hands. With a small stainless-steel ladle or large spoon, fill each jar almost to the top, using a food grade stainless steel funnel. Keep jar rim clean. If any chutney drips onto the jar rim, wipe it clean with a paper towel.
- Once the jars are filled, screw the lids on tightly. You should start to hear them pop as they seal naturally over the course of an hour or so.
- Store in a cool dark place until ready to enjoy!
Chutney is a condiment, so let your imagination guide you. Trial and error is fine!
Meat accent: Serve warmed on pork chops, grilled or roasted chicken, as a side for Thanksgiving turkey
Sandwich: To sliced turkey, chicken or ham- add herb or siracha (spicy!) seasoned mayo, and a smear of Apple Citrus Chutney.
Cheese accent: blue cheese and brie love a touch of sweet & savory. Put a dollop on top of cheese round. Delicious on burrata too.