Apple-tomatillo chutney

Sunday, September 23, 2007

After my week of canning with my dad, Nicole asked for my recipe for apple-tomatillo chutney.  Since I’m sure a few other people would be interested, here it is.  (Please note that it’s an approximation of what we did this year.  It varies from year to year, but I have yet to encounter a version I didn’t like.)

2 qt processed* tomatillos
5 med apples, chopped & cored
1/2 c cider vinegar
1 c sugar
1 t each of mustard seeds
cumin seeds
coriander seeds
fenugreek seeds
2 onions, diced
2 t cinnamon
2 t granulated garlic
1 c currants

Start by toasting the seeds and then cooking the onions to translucence.  Add the tomatillos and then the apples and the rest of the ingredients.  Cook until the apples have fallen apart, then jar and seal in a standard water bath.  I think this batch made two pints and six or eight half-pints. 

*processed=chopped and cooked enough so they won’t go bad if you leave them in the fridge a few extra days