|Curried Apple Chutney|
Five excuses to hang out in the kitchen all day in my PJ's:
- It's Saturday.
- We just got home from three days of traveling across Oregon and California in the truck.
- I picked a truck load of apples that need to be processed and canned.
- I strained my back and it hurts to sit.
- It's my Birthday Weekend!
Now that's more than enough excuses so today I did sleep in and hang out in the kitchen making spiced applesauce and curried apple chutney. I wore my comfy yet chic, micro fleece PJ's. I ate oatmeal for breakfast, peanut butter for lunch and a slice of chocolate carrot cake, just because. I chopped a lot of apples and burned myself a few times sanitizing my mason jars. I sat out on the patio with a mug of green tea and dreamed about the banana layer cake I am making tomorrow while soaking in the gorgeous fall colours. I
was am happy :-)
Here's to my last day as 24!
Curried Apple Chutney
adapted from Ball's Blue Book Guide to Preserving
- 10 medium apples diced
- 2 cups of raisins
- 2 cups of vinegar
- 2 cups of brown sugar
- 1 onion diced
- 1 sweet bell pepper diced
- 3 tbsp of pickling spices (or 3 tbsp mustard seed and 2 tsp allspice)
- 2 tbsp of ginger
- 2 tsp of yellow curry powder
- 2 tsp of salt/onion salt
- 2 tsp of red chili flakes
- 2 cloves of garlic minced
- Add all ingredients to a large sauce pan. Simmer with the lid off for 45-60 minutes until thickened.
- For canning: Ladle piping hot chutney into sanitized jars and process in a large pot or boiling water canner for 10 minutes. I processed for 20 minutes due to my high elevation. Makes enough to fill 6 half pint mason jars.
- Don't want to can? Then freeze the extras in freezer safe containers.