THIS CHUTNEY IS LOOSELY BASED ON THE PEACH chutney that my friend Audra has been making for years. In the summer of 2009, she posted it on her wonderful blog, Doris and Jilly Cook. Her original peach version is so spectacular that I made this version featuring fall fruit. I think it’s the whole chopped lemon that makes it so special.
3 pounds/1.4 kg apples (about 8 to 10 apples)
2 pounds/910 g thin-skinned pears, such as Bartlett or Anjou (about 5 to 6 pears)
3 cups/510 g dark raisins
2 cups/320 g chopped yellow onion (about 2 medium onions)
1 lemon, seeded and finely minced with peel
2½ cups/600 ml apple cider vinegar
4 cups/800 g (packed) light brown sugar
2 tablespoons mustard seed
3 whole cloves
2 cinnamon sticks
2 teaspoons red pepper flakes
5 garlic cloves, chopped
1 (3-inch/7.5 cm) piece fresh ginger, peeled and grated
Combine all ingredients in a large pot, stir to combine, and bring to a vigorous boil. Reduce the heat to medium and cook, stirring often, until the mixture has reduced and developed a thick, spreadable consistency, about 2 hours.
After the chutney has cooked for approximately 1½ hours, prepare a boiling water bath and 4 regular-mouth 1-pint/500 ml jars. Place the lids in a small saucepan, cover them with water, and bring to a simmer over very low heat.
When the chutney is finished cooking, remove the cinnamon sticks and discard. Ladle the chutney into the prepared jars, leaving ½ inch/12 mm of headspace. Wipe the rims, apply the lids and rings, and process in a boiling water bath for 15 minutes (see page 11).
