How to Make and Preserve Chutney

Spiced Apricot, Peach or Nectarine Chutney

Ingredients:

2 lbs. fresh apricots, peaches or nectarines
1 small orange
1 piece fresh ginger, 2 inches long, peeled and minced
10 cloves garlic, minced
1 cup golden raisins
1 cup apple cider vinegar
1/2 cup firmly packed light brown sugar
1/2 tsp. cayenne pepper
1/2 tsp. salt
1/4 tsp. cinnamon

Preparation:

Peel and pit fruit. Coarsely chop the fruit in a food processor. Put in large saucepot.

With a zester, remove zest from the orange and add to the pot. Discard the white pith and chop the orange, removing seeds. Add to the pot. Ginger and garlic may be minced together in a food processor. Add to the pot along with all other ingredients.

Bring to a boil, and then reduce heat to simmer and partially cover. Simmer until liquid evaporates and chutney has thickened, about 45 to 50 minutes, stirring frequently to prevent scorching.

Pack into sterilized jars and process in hot-water bath for 10 minutes.

Makes 4 half-pint jars.

---This recipe was adapted from Nicole Routhier's Fruit Cookbook.

Tomato-Plum Chutney

Ingredients:

2-1/2 cups tomatoes, roughly chopped
2-1/2 cups plums, pitted and roughly chopped
1/2 cup raisins
1/2 cup green pepper, chopped
1/2 cup onion, chopped
1 cup brown sugar
1/2 cup red-wine vinegar
1 tsp. salt
1/2 tsp. ginger
1/2 tsp. dry mustard
1/8 tsp. cayenne pepper
1/4 cup chopped pimento (optional)

Preparation:

Combine all the ingredients except pimento in a large saucepot and bring to a boil.

Reduce heat and simmer until thickened, about 45 minutes, stirring often. Add pimento in the last five minutes of cooking.

Pack in sterilized jars and process in hot-water bath for 10 minutes.

Makes 4 half-pint jars.

---Adapted from the Complete Guide to Home Canning, Preserving and Freezing by the U.S. Department of Agriculture.

Hot-Water Tips

• For canning chutney or fruit butters, process in a hot-water bath.
• Use Mason-style jars with rings and new lids. Wash and sterilize jars. Keep jars warm before filling.
• Pack hot chutney into hot jars, leaving 1/4-inch of head space. Remove any bubbles by running a plastic spatula around the inside of the jar. Wipe rim with a damp, clean cloth to make sure it's free of food. Put on the lids and screw on rings.
• Place a rack or inverted plate at the bottom of a large kettle and fill halfway with hot water. Place filled jars on a rack or plate and add enough water to cover jars by one inch.
• Bring to a boil and process for 10 minutes. Carefully remove jars using a jar lifter, place on a thick towel and allow to cool completely. (Don't tighten loose rings until jars are cooled.) If any jars have not sealed, refrigerate immediately.

---U.S. Department of Agriculture