Chutney with a kick

For three years in a row we’ve made a curried apple date chutney from one of my favorite recipe books and it seems to vary each year depending on the apples, the vinegar and maybe the mood of the chefs. One year we used empire apples, which didn’t break down properly, and one year we used curry powder instead of curry paste and I complained that the finished product was a notch too bland and a notch and a half too sweet.

This year I dared buy the “hot” curry paste from the market, and used a very generous three tablespoons when canning buddy wasn’t looking. We cut the sugar a little, cut the Macintosh apples up nice and small and used a mix of cider vinegar and white vinegar because it’s all I had in the house.

And this is a chutney to die for. The dates and most of the apples melt away into a dark amber paste, with hunks of buttery soft white apple to add to the color and the texture. Even fresh from the pan it was glorious, with a beautiful lingering afterburn. I had the stuff that wouldn’t fit in our 14 jars it in a lunchtime sandwich, with brown rice bread and 7-year old cheddar, and it was so good that I had a second sandwich almost immediately after. And there are seven jars apiece to look forward to.

Serious yummm.

Chutneys always taste better after a while, but the provisional rating has to be high. 4-1/2 (out of 5) perhaps.

Recipe to follow, when I get the recipe book back from canning buddy.

From there we moved on to a pear-apple-ginger preserve from the same book, because it’s the pear-apple season, and it’s never the wrong season for ginger. We upped the ginger (of course) and added a teaspoon of five-spice because that’s my spice of the moment after the stunning successes of a few plum jams.

The results are good, but not as good as the chutney. The pears were not quite ripe, and the apples didn’t melt away to anything particular at all, leaving a well-set jam that’s actually a little lumpier than I would have liked, with a linger of crunch from a fruit that might be either apple or pear. It’s super-sweet as well, but works like a charm on plain, unsweetened yogurt.

Provisional rating. Probably a 3 (out of 5)

But this one has potential. I want to try it again, with a handful of cranberries for a sourish bite.

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2 Comments »

  1. Maybe next time use an immersion blender to whirl away the lumps? But then it would be less a preserve and more a jam. Does sound interesting and something other than apple butter, which just doesn’t appeal to me. (My last apple venture was apple sauce in the oven .. yum.)
    Btw, neighbor’s mom showed me how to make Indian tomato pickle … awesome!!! You will have to come for that sometime.

  2. reno21 said

    Immersion blender is in one of the boxes somewhere.

    I am so looking forward to not living in a house full of boxes.

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