Seasonal Chutney

Name: Seasonal Chutney
Yield: makes twelve to thirteen 8-ounce jars
Ingredients: 2 ounces fresh ginger, bruised; 12 cloves; 2 teaspoons black peppercorns; 1 teaspoon coriander seeds; 2 1/4 pounds summer squash, peeled (if need be) and diced; 2 1/4 pounds green tomatoes or tomatillos, peeled and diced; 1 pound, 2 ounces cooking apples, peeled, cored, and diced; 1 pound, 2 ounces onions, peeled and diced.; 3 cups golden raisins; 2 1/2 cups light brown sugar; 2 1/2 cups cider vinegar or white wine vinegar; 2 teaspoons dried chile flakes (optional); Pinch of salt; For the spice bag; 2 teaspoons yellow mustard seeds; 2 teaspoons black peppercorns; 2 ounces fresh ginger, bruised; 3 pounds, 6 ounces rhubarb, trimmed and chopped; 2 1/4 pounds cooking apples, peeled, cored, and diced; 1 pound, 2 ounces onions, peeled and diced; 2 1/2 cups dried figs, chopped and soaked overnight in the juice of 3 large oranges with the grated zest of 2 oranges; 3 1/2 ounces crystallized ginger, chopped; For the spice bag; 2 ounces fresh ginger, bruised; 1 teaspoon cloves; 1 teaspoon cumin seeds; 1 teaspoon coriander seeds; 2 teaspoons black peppercorns; 1 pound, 2 ounces unsulfured dried apricots, chopped, soaked overnight, and drained; 2 1/4 pounds summer squash, peeled

January 24, 2012

Season: June to October. This is essentially Hugh Fearnley-Whittingstall’s classic Glutney, or River Cottage chutney, which first appeared in The River Cottage Cookbook. The fruit and vegetable chopping is time-consuming, but important. Whizzing everything up in a food processor would give a very different, sloppy-textured result.

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