Originally from the Preservation Society book but I tweaked it a bit, so getting a full post so I remember what I did.
I did two variants. The main one with Xeres vinegar, which tastes like something I will use anywhere onion jam would be used (in a grilled cheese or a burger comes to mind).
The second is a balsamic variant which I have dreams of using on some baked brie with walnuts…
Still, go buy the book!
Yield : 6 half pints
2 birds eyes peppers
3 cloves garlic
900g apples (cortland, spartan, empire, snow globe, gala)
550g brown sugar
1 1/2 table spoon salt
30 ml grated fresh ginger
10 ml allspice
10 ml cloves
10 ml black peppercorns
10 ml ground tumeric
2 ml dry mustard
375 ml apple cider vinegar
375 ml xeres vinegar **
Balsamic Variant :
* A bit less raisins, add dried apricots (cut in small pieces)
** Balsamic vinegar.
1. Grind the spices together.
2. Put the onions and apples through a food processor and chop finely. Transfer to a large pot and add the vinegar.
3. Finely chop the garlic and thai peppers. Add to the pot along with the raisins.
4. Add the rest of the spices.
The Balsamic variant will look darker like this :
5. Turn the heat on medium until a slow boil form. Turn the heat down and simmer for 1 hour.
The balsamic version will start to look outright Halloween worthy. I added a finely minced jalapeno along the way to this one, as the sugar was getting too dominant.
6. Scald the jars. Fill with hot chutney. Leave 1/4″ headspace. Process for 10 minutes.
And the darker balsamic.