Now that we are half way through October, my preserving, while not over, is certainly slowing down. Which is a good thing because my dining room floor is getting more covered in jars by the day waiting for the shelving to go into my cold room in the basement. Soon we won't have room to pull out a chair to sit and the dining room table.
Now my kitchen cupboard is filled with baskets of apples and this week I'll be cooking with apples and pumpkins and making apple preserves. I made lots of chutney last year, but I got caught up with other things this season, looking for new recipes to try. I missed making the peach chutney that was popular with my family, so when I found this recipe for apple onion chutney I thought I would address the situation.
This recipe is from The Art of Preserving by Rick Field and Rebecca Courchesne.
|1 cup||cider vinegar|
|1 cup||firmly packed light brown sugar|
|4||lemon zest strips, each 1/2 inch wide and 2 inches long|
|1/2 tsp||ground cloves|
|2 tbsp||unsalted butter|
|2 tbsp||olive oil|
|2||large yellow onions, chopped (about 4 cups)|
|4 lbs||apples, peeled, cored and chopped|
|3 tbsp||chopped fresh mint|
|1 tbsp||fresh thyme leaves|