This Dame Cooks A Collection of Recipes from Alaska to the South Pacific and Caribbean

The word chutney comes from the Hindi word chitni and chutneys are a type of condiment most common throughout India and Pakistan.  Traditionally they are spicy hot and sweet and made with  a variety of herbs, spices and fruit.  Common spices include ginger, tamarind, coriander seed, fenugreek, cumin and hing (asafoetida).  Worcestershire Sauce, a popular American and European condiment, originated from a Bengalese chutney.  “John Thug” is a chutney named after Lord Albercom, the 5thViceroy of Calcutta, who insisted upon raisins in his chutney.  In fact, chutneys were exported to England as early as the 1600′s.  Green tomato chutney and green mango chutney are two of the most popular English chutneys made with sultanas (golden raisins). 

Similar to a fresh Mexican salsa or cooked salsa picante, chutneys can be fresh or cooked.  North Americans and Europeans typically cook chutneys with vinegar, sugar and salt to preserve them, and the final product more closely resembles a sweet pickle relish.   

The following recipe is adapted from a West Indian chutney and is well suited for wind-fallen green fruit such as apples and peaches as well as a variety of unripened tropical fruit including green mango and papaya.  If you’re really opposed to rhubarb use green or ripe tomatoes.  Instead of apples use pears or peaches.  Chutneys are best served with meat, fish, poultry and cheese.  

Try this quick and delicious appetizer for your next dinner party:  rounds of toasted baguette topped with ricotta, prosciutto, arugula and homemade Rhubarb-Apple Chutney.   Homemade chutneys and other preserves make delightful gifts for house-warmings, foodie occasions, Christmas and auction baskets.

Ingredients:  makes 4 pints

• 6 apples, peeled, cored and diced 1/2-inch (6 cups total)
• 2 cups rhubarb, washed, trimmed, diced 1/2-inch
• 2 cups onion, chopped fine
• 1 cup raisins (optional) or dried fruit of choice
• 4 cloves garlic, minced
• 6 hot red chilies, seeded and minced (3 chilies for milder heat)
• 4 sweet bell peppers (2 red, 2 green), seeded and diced 1/2-inch
• 1 Tbsp tamarind paste in 1/4 cup water (optional)
• 1/4 cup fresh ginger, minced
• 1/2 tsp allspice
• 1 Tbsp sea salt
• 2 cups white vinegar
• 2-1/2 cups sugar

Method:

1. Add all ingredients (except sugar) to a heavy bottomed, stainless steel or porcelain stockpot. 
2. Bring to a boil then lower heat, cover and simmer for 30 minutes.
3. Uncover, add sugar and continue to simmer for 45 minutes, stirring occasionally until thickened.
4. Continue to stir and simmer until thicken to taste.
5. Fill hot-sterilized jars to within 1/2-inch of rim. 
6. Cap and immerse in boiling water bath for 10 minutes.
7. Remove jars to a towel to cool.  Store in cool, dry pantry for 6-9 months.  Refrigerate once opened.