Green Apple & Shallot Chutney
Makes about 4 (240 mL) jars of chutney
A tart and chewy treat thanks to green apples and dried apricots season with ginger, cinnamon and pickling spices.
Made using the Ball Jam & Jelly Maker.
Ingredients
- 4 granny smith apples (about 750 g) peeled, cored and finely chopped
- 175 mL apple cider vinegar
- 125 g sugar
- 60 g firmly packed light brown sugar
- 1 tsp. mustard seeds
- 1 tsp. dried, crushed red pepper
- 1/2 tsp. grated, fresh ginger
- 1/8 tsp. ground cinnamon
- 1/8 tsp. black pepper
- 1/2 tsp. butter or olive oil
- 250 g thinly sliced shallots
- 60 mL water
- 125 g finely chopped dried apricots
Instructions
- COMBINE all ingredients evenly over the bottom of the Pot fitted with the Stirrer.
- PRESS jam button – the cook time will automatically default to 21 minutes. Press (+) add button until 30 minutes is reached. Press enter. When appliance beeps, place glass lid onto the pot.
- THE APPLIANCE will continue to automatically stir your ingredients while it cooks. Stay within earshot of the Jam & Jelly Maker, the appliance will beep again at the end of the process signalling cooking is complete. Press cancel, unplug the appliance and immediately remove Glass Lid.
- REMOVE Stirrer using a pot holder.
- LADLE hot chutney into hot jars, one at a time, leaving 0.65 cm headspace. Wipe any chutney from the rims of the jars. Centre lids on jars. Twist on the bands until fingertip tight.
- PLACE filled jars in the preserving rack inside a stockpot filled with warm water; ensuring jars are covered by 2.5-5 cm of water. Bring water to gentle, steady boil.
- PROCESS jars in boiling water for 10 minutes. Turn off heat, remove lid and let jars stand for 5 minutes.
- REMOVE jars from water and cool. Check lids for seal after 12 to 24 hours. Store sealed jars in cupboards for up to 1 year. Jars may be stored without bands, or you may clean the underside of bands to ensure no moisture is trapped during storage.