Recipe: Tomato-Apple Chutney

Farmer Ken has noticed his egg-laying hens have already started to molt. Usually this happens later in the season. When the hens put their energy towards the molting process, they lay less eggs. Not only does this cause a shortage of eggs, but early molting could be a sign of cold weather approaching. In addition to the early molting, the leaves are starting to change in Newton NJ. This combination has lead Farmer Ken to believe that winter will arrive early this year. He has advised his customers to be ready for winter by the end of October!

So, do your winter clothing shopping, prepare your ice melt and start canning…..NOW!

Delicious served with a cheese sandwich or on a burger, or equally delicious with crackers or corn chips,
Tomato-Apple Chutney is a lovely warming side dish that also makes a great gift.

Tomato-Apple Chutney

2 3/4 lbs tomatoes

2 onions

1 head celery

1 red bell pepper

1 apple ( add up to 1 lb for more apple flavor)

2 chili peppers, seeded and finely chopped

2 garlic cloves

1 inch piece of ginger grated

1 tsp black peppercorns

4 cardamom pods

2 cups apple cider or white wine vinegar

1 bay leaf

1 3/4 cups light brown sugar

2 tsp black mustard seeds

salt and pepper

Peel tomatoes and roughly chop flesh. peel and chop onions. Peel core and dice apple. Cook all ingredients, except sugar and mustard seeds, in large saucepan. Bring to boil, then reduce and simmer for 25- 30 minutes until tender. add sugar and stir to dissolve. simmer steadily until thickened. Add mustard seeds and salt and pepper to taste. remove bay leaf and cardamom seeds pods, spoon into warm sterilized jars and seal immediatly. Water boil for 20 minutes. Let cool, label and store.

Some recipes call for leaving to “mature” for up to a month after bottling. Once opened store in fridge and consume within 1 month.

 

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