Apple – Jalapeño Chutney

Based on the fact that I seem to be trying to put anything interesting and seasonal I can into a jar, and seeing how my Peach – Jalapeño Chutney turned out so great, I decided to try the same recipe with apples instead of peaches.  I made it as a one off recipe a few weeks ago, and served it over a baked brie as an appetizer, getting a very positive response, I of course decided to make a batch and can it.

Just before I attempted to undertake this endeavor, I received my November/December 2011 issue of Cook’s Illustrated which included a great piece of advice on how to seed jalapeños, so I thought I would share it with you here.  Start by slicing the chili lengthwise about a quarter of the way in, leaving the stem and seed pod intact.

Turn the chili so that the sliced side faces down onto the cutting board, and repeat.

Repeat twice more, and the seed pod (including the white ribs) should come out clean.

I found this system quite successful and effortless, saving me from spicy finger tips for the rest of the day, even when cutting 14 jalapeños.

Apple – Jalapeño Chutney for Canning

Adapted from Williams-Sonoma
 
35 apples, peeled, cored, and cut into 1/4 inch chunks
10 cups onions (about 5 pounds), chopped
6 inches ginger, peeled and finely chopped
14 jalapeños, seeds removed and finely chopped
12 cloves garlic, chopped
6 cups brown sugar
3 cups apple cider
 
  1. Set half the apples aside, and place the other half in a large stock pot with the onions, ginger, jalapeños, garlic and sugar.
  2. Bring to a boil, then reduce the heat to medium and simmer, stirring on and off, until the chunks of fruit begin to break down and loose their shape definition, about one hour.
  3. Stir in the reserved apple chunks and cider, return to a simmer, and let cook for another 15 minutes.
  4. Using a canning funnel, ladle the chutney into mason canning jars, until the chutney reaches within about an inch of the top of the jar, wipe the rim of the jar with a clean cloth, place on a sterile lid and hand tighten.
  5. Process under 6 pounds of pressure for 10 minutes.

Makes about 14 pints.

One off Apple – Jalapeño Chutney

Adapted from Williams-Sonoma
 
3 apples, peeled, cored, and cut into 1/4 inch chunks
1/2 cup onions, chopped
1/3 inch ginger, peeled and finely chopped
1 jalapeños, seeds removed and finely chopped
1 cloves garlic, chopped
1/4 cups brown sugar
2 Tablespoons apple cider
 
  1. Set half the apples aside, and place the other half in a pot with the onions, ginger, jalapeños, garlic and sugar.
  2. Bring to a boil, then reduce the heat to medium and simmer, stirring on and off, until the chunks of fruit begin to break down and loose their shape definition, about 15 to 20 minutes
  3. Stir in the reserved apple chunks and cider, return to a simmer, and let cook for another 3 to 5 minutes. Serve warm.

Makes about 1 1/2 cups.

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