It’s hard to believe fall is already here with the trees transforming into hues of golden yellow, burnt red and rusted orange. While fall leaves some feeling a bit blue, knowing that summer is ending and winter is only around the corner, but for me – I LOVE it! Cool but still warm temperatures, the ability to relish in the last moments of the summer sun, the fashion (boots, boots, boots! Can’t forget the cozy scarves and sweaters) and not to mention great fishing, and something new for me this year – hunting! Another fall bonus is the harvest season – veggies and fruits galore!!! This year a friend shared some beautiful Saskatchewan grown apples with me, along with an apple pie and crisp that she and her mom made (This crisp was probably the best crisp I’ve ever had. The caramel like coated apples had me at first bite). You seriously can’t get a person that’s more kind and generous as she is! These apples deserved to be transformed into something delicious and this is where this recipe comes in, so let’s get to it..This recipe was adapted from 30 Pounds of Apples.
Apple Ginger Chutney (Canning)
- 2 onions diced
- 6 tablespoons minced ginger
- 12-14 cups apples largely diced
- 1 cup lemon juice
- 2 tsp canola oil
- 2 tsp salt
- 2 tsp pepper
- 1 1/3 cup apple cider vinegar
- 2/3 cup white vinegar
- 3/4 cup dark brown sugar
- 3/4 tsp allspice
- 1 1/4 tsp dry mustard
- 2 tsp minced garlic
- Peel your apples, dice and coat in lemon juice to keep from browning.
- In a large pot, saute the onions and ginger in the oil over a medium heat.
- Add in your apples, lemon juice, salt and pepper. Cook for 5 minutes.
- Add in vinegars and apple juice and stir.
- Bring everything to a boil.
- Turn down your heat and let the pot simmer for one hour (I left mine for a bit more) until a thick consistency develops (close to an apple sauce). You can add your spices at this time.
- Mine didn't reduce to the consistency that I wanted, so I lightly skimmed off the liquid top layer and canned that and will use it as a marinade for pork later. Once I removed the extra liquid it reduced quickly.
- Add more salt, pepper or spices to taste.
- For canning, bring your canning pot to a boil. Pour the chutney into clean jars, ensuring there is 1/4 inch of head space, pound the jars lightly to get out the air bubbles, place on seal, spin on rings to finger tight.
- Place in bath water for 15 minutes. Remove and let sit over night. Store in cool, dark place.
- If not canning, store in the fridge and use within 1-2 weeks.
I’m looking forward to using the Apple Ginger Chutney as a dipping sauce for pork chops or maybe even a dessert-snack type dish with cream cheese or brie with crackers for dipping.
Another big thanks to C and K for sharing some of the apples with me! Pair of the nicest people the world could ask for. To say thanks, I’ve saved a few jars for you!
Happy fall everyone,
(P.S. For those hunters out there, or those who have hubbies that hunt. Save your apple peels and cores and freeze them. They make great deer bait!)