Ingredients with Measurements:
- 2 cups chopped mayapples
- 1 cup chopped red onion
- 1 cup chopped apple
- 1/2 cup raisins
- 1/2 cup brown sugar
- 1/2 cup apple cider vinegar
- 1/4 cup chopped crystallized ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp salt
Special Equipment Needed:
- Large saucepan
- Wooden spoon
- Sterilized jars with lids
Step-by-Step Instructions:
1. In a large saucepan, combine the mayapples, red onion, apple, raisins, brown sugar, apple cider vinegar, crystallized ginger, cinnamon, cloves, and salt.
2. Bring the mixture to a boil over medium-high heat, stirring occasionally.
3. Reduce the heat to low and simmer the chutney for 45-50 minutes, or until it has thickened and the fruit is tender.
4. Remove the saucepan from the heat and let the chutney cool for 10-15 minutes.
5. Ladle the chutney into sterilized jars, leaving 1/4 inch of headspace.
6. Wipe the rims of the jars with a clean, damp cloth and seal with the lids.
7. Process the jars in a boiling water bath for 10 minutes.
8. Remove the jars from the water bath and let them cool to room temperature.
9. Store the jars in a cool, dark place for up to 1 year.
Time:
Preparation time: 20 minutes
Cooking time: 50 minutes
Temperature:
Medium-high heat for boiling, low heat for simmering
Serving size:
Makes about 3 cups of chutney
Nutritional information:
Per serving (1 tbsp):
- Calories: 25
- Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 0g
Substitutions for ingredients:
- Mayapples can be substituted with ripe mangoes or peaches.
- Red onion can be substituted with yellow onion.
- Apple cider vinegar can be substituted with white vinegar or rice vinegar.
- Crystallized ginger can be substituted with fresh ginger.
Variations:
- Add chopped jalapeno peppers for a spicy kick.
- Use white sugar instead of brown sugar for a lighter color and flavor.
- Add chopped nuts, such as almonds or pecans, for extra texture.
Tips and Tricks:
- Use a sharp knife to chop the mayapples, as they can be tough to cut.
- Stir the chutney occasionally while simmering to prevent it from sticking to the bottom of the pan.
- Adjust the sweetness and tartness of the chutney to your liking by adding more or less sugar and vinegar.
Storage Instructions:
Store the jars in a cool, dark place for up to 1 year.
Reheating Instructions:
Reheat the chutney in a saucepan over low heat, stirring occasionally, until heated through.
Presentation Ideas:
Serve the chutney in a small bowl or ramekin alongside grilled meats, cheese platters, or crackers.
Garnishes:
Garnish the chutney with a sprig of fresh herbs, such as thyme or rosemary.
Pairings:
Mayapple chutney pairs well with grilled pork chops, roasted chicken, or baked brie.
Suggested Side Dishes:
Serve the chutney with a side of roasted vegetables, such as carrots or sweet potatoes.
Troubleshooting Advice:
- If the chutney is too thick, add a splash of water or apple juice to thin it out.
- If the chutney is too thin, simmer it for a few more minutes to thicken it up.
Food Safety Advice:
- Always use sterilized jars and lids to prevent bacterial growth.
- Discard any jars that show signs of spoilage, such as mold or an off odor.
Food History:
Mayapples are native to North America and were used by Native Americans for medicinal purposes. They are also known as the "umbrella plant" due to their distinctive umbrella-shaped leaves.
Flavor Profiles:
Mayapple chutney has a sweet and tangy flavor with hints of ginger and warm spices.
Serving Suggestions:
Serve the chutney as a condiment for grilled meats, cheese platters, or crackers.
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Region: Indian