Liz Schmitt is a home chef whose cooking dramatically changed after her husband’s heart attack in 2011 and cutting back on salt became imperative. She blogs at Liz the Chef, specializing in low-sodium recipes, and loves Meyer lemons more than ever as a salt substitute and flavor booster. You can also follow her on Facebook and Twitter.
Canning is something that takes me back to my mother’s and grandmothers’ kitchens, a comforting ritual that evokes happy family memories for me. I’ve been making a version of this cherry-apricot chutney for several years, thanks to my friend, Mary Constant, whose cherry chutney recipe inspired me several summers ago.
For the “Unprocessed” challenge this October, I tweaked the recipe yet again, substituting honey for white sugar and using unsulfured dried apricots instead of the sugared dried cherries in the original recipe. Crystallized ginger (more sugar) wasn’t missed at all when I used grated fresh ginger, and cumin added the spicy note I wanted.
- 2 cups clover or wildflower honey
- 1½ cups organic apple cider vinegar
- 2 pounds organic dark red cherries, pitted
- 1 pound organic apricots, pitted and cut into ½-inch pieces
- 1 cup dried, unsulfured apricots, cut into quarters
- 1 large sweet onion, chopped
- juice and zest of 1 Meyer lemon, or any organic lemon
- 1 tablespoon mustard seed
- 1 tablespoon grated fresh ginger
- 1 teaspoon ground cumin
- Using a large, heavy-bottomed pot, heat the honey and cider vinegar until it begins to boil.
- Add the cherries, fresh and dried apricots, onion, lemon zest and juice, mustard seed, ginger and cumin. Stir to mix well. Bring chutney to a boil, then lower temperature so that chutney barely bubbles.
- Cook over low heat for 2 hours, stirring occasionally.
- Store in covered container in fridge for up to 1 month or can in sterile jars.