If you love this recipe, please consider giving it a star rating when you post a comment. Spoon the chutney into the prepared jars, leaving 1/2 inch (1.5 cm) of headspace. This is a half recipe, so scale up as needed. Let’s make cashew cream... Please read my disclosure policy. When the time is up, remove the jars and set them on a folded kitchen towel to cool. If you’re up for it, I think maybe you should. Chutneys can be mild or hot. Combine all the ingredients in a large, nonreactive pot. master sourdough bread baking in my free ecourse! Links, 4 quarts (16 cups) pared, cored, chopped tart apples (about 10 medium), 1 cup chopped sweet red bell peppers (about 1 medium), 2 teaspoons seeded and finely chopped red Serrano pepper (about 2 to 4 peppers). Will add photo soon.). I adore Marisa. All nicely bundled together with baker’s twine? 4. For lunch yesterday, I spread the chutney over bread, topped it with grated Gruyère, and made a grilled cheese sandwich, which was overwhelmingly delicious. I’m three years late but the recipe is finally up: Cinnamon-Spiced Apple-Date Butter. Both of these apple recipes would be better suited to post in the fall, but I’m worried if I wait, Marisa might write another book and set me back three more years. Ali! Recipes for no-knead loaves and meals to savor every slice. Eat it with cheese and crackers, stir it into hummus or a white bean dip, or make a grilled cheese. Friendly reminder: you can mix your dough now, and. Design by Purr | Support by Foodie Digital. She created the recipes — think: jam-laquered chicken wings, oatmeal muffins with fruit butter, bean and rice casserole with tomato salsa — with your pantry in mind; there’s no need to start from scratch. I’ve been smearing the chutney over crackers and topping it with slices of sharp Cheddar cheese, and I imagine it would pair well with so many cheeses from minerally blues to chalky goats to creamy triple crèmes, making it an excellent addition to any cheese board. I’m so happy that you’re enjoying the new book! Simmer, stirring often, for 20-40 minutes more or until the chutney thickens, darkens and the flavors start to marry. At the end of the book, Marisa includes a few “essential preserves” recipes, ten of her favorites, including this “adaptable chutney recipe,” which I’ve made with apples, but which Marisa says will work with apricots, cherries, nectarines, peaches, pears or plums. Required fields are marked *. Transfer chutney to a jar and store in fridge for one to two weeks. Fill hot chutney into hot jars, leaving ½-inch headspace. Marisa, it’s so much fun! It’s delicious smeared over crackers and topped with Cheddar, and it’s excellent in a grilled cheese! Mix some into fat-free sour cream or fat-free yoghurt for a quick, healthy dip, or mix some into low-fat cream cheese for a delicious spread on celery sticks or crackers of your choice. This Indian Apple Chutney is a traditional dark, thick, rich chunky sweet and sour chutney. Wipe rims of jars with a dampened clean paper towel. Thank YOU for sharing so much knowledge so generously with us all. 3. (More on this soon.). I can’t wait to try this chutney too! We’re so grateful . Combine ingredients; simmer until thickened about 1 hour and 15 minutes. (More on this soon. Your email address will not be published. master sourdough baking in my free ecourse! Cook for 20 minutes. I decided to work on a twist to one of the recipe in The Canning Kitchen cookbook since I love the flavor pairing of apple and cranberry. Transfer chutney to a jar and store in fridge for one to two weeks. It’s never too late to start preparing for the holidays… So without further ado, I’m posting a few unseasonal but delicious Marisa McClellan recipes on this fine spring day: Here’s the play-by-play: Gather your ingredients. Apply and adjust prepared canning lids. During the fall season, we love to make this homemade apple chutney recipe. Wouldn’t it be fun to gift mini jars of this chutney paired with a wedge of cheese?