INDIAN-SPICED APPLE CHUTNEY

Eli Arlen inspired me to can her variation of this Spiced Apple Chutney recipe from “Put ‘Em Up” by Sherri Brooks Vinton. Arlen and Loosigian dollop the chutney on lentil soup and Indian curries. I used frozen cranberries in place of the dried cranberries, adding more sugar and cooking time to absorb the extra liquid.

Makes at least 5 cups

2 cups apple cider vinegar

4 baking apples, cored and peeled

2 cups brown sugar, lightly packed

1 cup finely diced onions

1 cup raisins or dried cranberries (or a combination)

1 tablespoon freshly grated ginger

2 garlic cloves, minced

1 tablespoon mustard seeds

2 to 3 teaspoons garam masala (or other mild curry powder)

1 teaspoon salt

Pour the vinegar into a large saucepan. Dice the apples, adding them to the pot as you go (to prevent browning). Add the brown sugar, onions, raisins and/or cranberries, ginger and garlic. Bring to a boil, stirring constantly. Reduce the heat to medium-low and simmer for 30 minutes, stirring occasionally.

Add the mustard seed, garam masala and salt. Simmer 15 more minutes.

Ladle into sterilized jars and process for 15 minutes in a hot-water bath, following standard canning instructions. Store in a cool, dark place for up to one year.

See this story online for Eli Arlen’s recipe for Kid-Friendly Lentil Soup.