When you are really from New York, as in the born in New York City (I was born in New York Hospital), some people call you a unicorn because it’s rare to find New Yorkers living in New York City. I may be a double unicorn because I have a garden in New York City.
I have LAND!!! This makes me ecstatic because it’s a rarity in our humble little town.
Initially, I only grew flowers and I’ve quite a collection of things you can’t kill in my garden that come back every year. I started to grow tomatoes and other vegetables amongst the flowers, but a couple of years ago a friend of mine put in a raised bed for me. Now, in addition to growing tomatoes amongst the flowers, I have a veggies patch where I grow even more tomatoes and other vegetables. Every fall I can. [SINGS: I know I can can, I know I can can.] I love to can for five reasons:
- I get to be creative and make all kinds of chutneys, relishes, savory condiments and pickles that have never been made before.
- I love how canning connects us with old food ways and our ancestors.
- I love that I can eat things from my garden in the dead of winter.
- I know exactly where my food comes from and how it was preserved.
- I love to give gifts of homemade canned goods.
I’ve made this recipe for years inspired by the first time I got 4G coverage on my cell phone.
This chutney goes beautifully with cheese, charcuterie and pork!
- Spice Bag1 tablespoon coriander seeds
- 2 teaspoons black peppercorns
- 2 teaspoons allspice berries
- 1 teaspoon cloves
- 2 cinnamon sticks
- Chutney3 pounds green apple, diced
- 3 pounds green tomatoes, diced
- 1 pound onions, diced
- 2 tablespoons salt
- 1/2 pounds currants
- 1 large red pepper, diced
- 2 pounds brown sugar
- 16 ounces cider vinegar
- 3 lemons, rind and juice
- 4 teaspoons black or yellow mustard seeds
- 1 tablespoon turmeric powder
- 1/2 cup loosely chopped fresh mint
- 1/4 pound jalapeño chilies (about 7), seeded and chopped
- Prepare the spice bag by tying the spices in cheese cloth or a large tea strainer that will not open.
- Mix all remaining ingredients in a 7 quart stainless steel stockpot.
- Add spice bag. Bring to a simmer and cook for about two hours.
- Remove spice bag and cool slightly.
- Can in sterilized jars.