There are so many different ways in which this condiment could be used it is incredible how many options one dish opens up.
Prep Time10 minutesmins
Cook Time2 hourshrs10 minutesmins
Total Time2 hourshrs20 minutesmins
Course: Condiment
Cuisine: Indian
Servings: 8cups
Author: Liz Schmitt
Ingredients
2 ½cupshoney
2cupsapple cider vinegar
2poundsHoney Crisp applescored, chopped, unpeeled
1pounddried figsstemmed and chopped
1cupgolden raisins
1largeyellow onionchopped
1cupfresh orange juice
1Meyer lemon – or any lemonjuiced and zested
1largeclove garlicpeeled and thinly sliced
1tablespoonpomegranate molasses
1tablespoonmustard seed
1teaspoongrated ginger root
½teaspoonground cinnamon
½teaspoonfreshly grated nutmeg
¼teaspooncayenne pepper
Instructions
Using a large, heavy-bottomed pot, such as a Dutch oven, combine the honey and vinegar. Over medium heat, stir until the mixture comes to a boil.
Add all remaining ingredients. Stir to mix well, bring chutney back to a boil, then reduce heat to simmer.
Cook over low heat, uncovered, for 2 hours, stirring occasionally.
Ladle into sterile jars, and can in a water-bath according to safe canning procedures. Alternatively, chutney can be stored in fridge in covered containers, for up to a month.