Ingredients with Measurements:
- 2 cups Oregon grapes, washed and stemmed
- 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 water
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp salt
Special equipment needed:
- Large saucepan
- Wooden spoon
- Sterilized jars with lids
Step-by-step instructions:
1. In a large saucepan, combine the Oregon grapes, red onion, apple, raisins, brown sugar, apple cider vinegar, water, cinnamon, ginger, 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 mixture for 30-40 minutes, or until the chutney has thickened and the fruit is tender.
4. Remove the saucepan from the heat and let the chutney cool for 10-15 minutes.
5. Transfer the chutney to sterilized jars and seal tightly with lids.
- Time:
Preparation time: 15 minutes
- Cooking time: 40 minutes
Temperature:
- Medium-high heat for boiling
- Low heat for simmering
Serving size:
- Makes about 2 cups of chutney
Nutritional information:
- Calories per serving: 70
- Total fat: 0g
- Total carbohydrates: 18g
- Dietary fiber: 1g
- Sugars: 15g
- Protein: 0g
Substitutions for ingredients:
- You can use any type of grape if Oregon grapes are not available.
- You can use white onion instead of red onion.
- You can use any type of apple, but a tart apple like Granny Smith works well.
- You can use dried cranberries instead of raisins.
Variations:
- Add chopped jalapeno for a spicy kick.
- Substitute the cinnamon, ginger, and cloves with curry powder for an Indian-inspired twist.
- Add chopped pecans or walnuts for a crunchy texture.
Tips and tricks:
- Be sure to stir the chutney occasionally while it's simmering to prevent it from sticking to the bottom of the saucepan.
- The chutney will thicken as it cools, so don't worry if it seems too runny while it's still hot.
- Store the chutney in the refrigerator for up to 2 weeks.
Storage instructions:
- Store the chutney in sterilized jars with tight-fitting lids in the refrigerator for up to 2 weeks.
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 alongside cheese and crackers.
- Use the chutney as a condiment for roasted meats or sandwiches.
Garnishes:
- Sprinkle chopped fresh herbs like parsley or cilantro on top of the chutney.
Pairings:
- Serve the chutney with a variety of cheeses, such as brie, cheddar, or goat cheese.
- Pair the chutney with roasted pork or chicken.
Suggested side dishes:
- Serve the chutney alongside a green salad or roasted vegetables.
Troubleshooting advice:
- If the chutney is too thick, add a little water to thin it out.
- If the chutney is too runny, simmer it for a few more minutes until it thickens.
Food safety advice:
- Be sure to sterilize the jars and lids before filling them with the chutney to prevent contamination.
Food history:
- Chutney is a condiment that originated in India and is typically made with a combination of fruits, vegetables, and spices.
Flavor profiles:
- This Oregon Grape Chutney has a sweet and tangy flavor with warm spices like cinnamon, ginger, and cloves.
Serving suggestions:
- Serve the chutney at room temperature or slightly warmed.
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