Fresh ginger is one of my favorite flavors and dry ginger is one of my least. So I never make gingerbread. This past holiday season I had a windfall of fruits leftover from a chocolate fountain holiday party. So I whipped up a new chutney with all the flavors of gingerbread except the dreaded dry ginger. I substituted fresh ginger and it was FABULOUS!
- 2.5 pounds pineapple chunks
- 2.5 pounds seedless green grapes halved
- 2 pounds of Granny Smith apples, peeled and cubed
- 12 ounces white sugar
- 4 ounces brown sugar
- 12 ounces apple cider vinegar
- 1/4 pound ginger, julienned
- 1 small red pepper, minced
- 1 pound yellow onions, chopped
- 1 cup raisins or currants
- 3 cinnamon sticks
- 1/2 teaspoon yellow mustard
- 1/2 teaspoons brown mustard
- 3 bay leaves
- 1 teaspoon freshly ground black pepper
- 1 teaspoon allspice
- 1/2 teaspoon ground cloves
- 1/2 teaspoon crushed red pepper
- 3 teaspoons kosher salt
- Mix all remaining ingredients in a 7 quart stainless steel stockpot.
- Bring to a simmer and cook for about two hours. Remove from heat.
- Cool slightly. Fill sterilized jars with chutney.
- Place flat lids on each jar. Screw on bands to seal, but don’t over tighten them.
- Arrange jars right side up in a canner and add water so it’s at least one inch above the jars. Bring to a boil and continue boiling for ten minutes.
- Cool jars on rack. Store in cool place.
Yield: 5 quarts