Harvest chutney’s flavour helps us move from summer to fall
As we are about to transition into autumn we first need to transition into September which seems to cause a great sense of desperation in people while returning to their routines. Shopping for back-to-school supplies almost induced heart palpitations as I found myself bombarded with Halloween and Christmas swag. This unsolicited stress began to seep into me until I got home and sat on my deck, relishing in the delight of the waning summer evening.
Relish is derived from the old English word “reles” which means “something that remains.” This definition grew from those people who frantically began gleaning all the edible remains of their gardens and preserve them for winter while capturing the taste of summer. .
My favourite foods are condiments, whether they are used to accent or accompany other foods or straight out of the jar with a spoon.
Salsa, pickles, relishes, chutneys, Piccalilli and Chow-Chow’s are a food group unto themselves and summer sees us eating so many foods that are nothing more than the perfect vehicles for transporting condiments from the bottle to our mouths. Burgers, grilled cheese, tacos and hot dogs top the list of condiment-transportation foods.
Without a doubt, condiments can make or break a meal and the following recipe for Harvest Chutney is perfect for those who want to relish in the tastes of autumn all winter long.
Harvest Chutney
• 2 cups firmly packed brown sugar
• 1 cups cider vinegar
• ¼ cup cranberry juice
• 1/2 tsp. ground cinnamon
• 1/4 tsp. ground ginger
• 1/8 tsp. ground cloves
• 2 tsp. salt
• 1/2 cup chopped pecans, toasted
• 2 lbs. tomatoes, peeled, cored and diced
• 2 lbs. apples, peeled, cored and diced
• 3 cups diced zucchini, diced • 2 cups diced red onions
• 1/3 cup currants 2/3 cup dried cranberries
1/3 c. chopped candied ginger Method: In a large, heavy bottomed, stainless steel pot, combine the sugar with the vinegar, cranberry juice, spices and salt. Bring this mixture to a boil before adding the tomatoes, apples, zucchini and onions letting the mixture simmer, uncovered while stirring often. Add the remaining ingredients, letting them cook until the currants and cranberries begin to bloat from absorbing the remaining liquid.
Fill hot canning jars to 1/4 inch of top. Run spatula down between chutney and jars to release air bubbles. Place on rack in canning kettle half of full of hot water to cover jars by 1 inch. Boil 5 minutes. Remove from water and cool thoroughly.