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| Sheryl Shard's Apple Chutney |
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Paul and I enjoy light flavourful meals when we're cruising in hot weather
aboard Two-Step, our self-built Classic 37 sailboat. We're especially fond
of curries which we garnish with fresh colourful fruit and our homemade
Apple Chutney. Store-bought chutney can be pricey so I developed this recipe
onboard using apples which are much cheaper than mangoes or other tropical
fruits traditionally used. Chutney also makes a delicious accompaniment to
cold meats and cheeses. 2 seeded chopped lemons 2 chopped cloves of garlic 1.5 kg (3 1/2 lb.) firm apples 1 kg (2 lb.) bag of brown sugar 375 g (12 oz.) of seeded raisins, i.e. half a 750 g. bag 500 mL (3 tsp.) salt 2 mL (1/2 tsp.) cayenne pepper 1 litre (1 quart) cider vinegar 4 chopped red peppers, seeds and membranes removed Peel, core and chop apples. Peel and chop ginger and lemons. Simmer all ingredients in a large pot until the fruit is tender and the liquid is reduced to the consistency of thick syrup. On the hot flame of our propane stove it takes a couple of hours. If the chutney starts to bubble too vigorously, I turn the burner off for a few minutes, then start again. Stir regularly. When ready, put in hot sterilized jars (see Galley Tip below on sterilizing jars) and seal tightly.To store jars safely on the boat, I put each one in a clean gym sock to prevent it from breaking and stow them in a locker or cupboard. Makes about 16 half pint or 250 mL jars of chutney. If you want fewer jars, the recipe divides in half easily. The
January recipe, Sheryl's Apple Chutney, is on page 204 of the new second
edition of
Sail Away! A Guide to Outfitting and
Provisioning for Cruising. |
Galley Tip - Sterilizing Jars for Canning and Preserving |
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