spicy apple chutney

When the weather turns cold and the apples red, I love to add a touch of seasonal spice to mealtimes. I used to think of chutney as one of those mysterious jars in the fridge, totally forgotten about, buried deeper and deeper until spring cleaning, when you decide you better throw it out because you’ve lost track of how long it’s been there. Enter Spicy Apple Chutney. It’s great with roasted pork and tourtières, and in sandwiches with cheddar cheese and watercress, or try it on a samosa for a terrific flavour combination. Wrapped up in a pretty jar, it also makes a perfect hostess gift for the holiday season!

Makes 12 cups (3 L)

• 1 tbsp (15 mL) vegetable oil
• 3 tbsp (45 mL) yellow mustard seeds
• 3 onions, diced
• 3 red bell peppers, diced
• 2 tbsp (30 mL) puréed garlic
• 1 tbsp (15 mL) chopped fresh gingerroot
• 3 jalapeño peppers, seeded and diced
• 1 tbsp (15 mL) allspice
• 3 cups (750 mL) sugar
• 3 cups (750 mL) water
• 2 cups (500 mL) white vinegar
• 6 pears, peeled, cored and diced
• 6 apples, peeled, cored and diced
• 3/4 cup (175 mL) golden raisins

In a large pot, heat the oil over medium heat; cook the mustard seeds, stirring, until they start to pop. Add the onions, red peppers, garlic, ginger, jalapeños and allspice; sauté until soft. Stir in the sugar, water, vinegar, pears, apples and raisins; mix well. Reduce heat to medium-low and cook until soft and thickened, 1 to 2 hours.

Remove from heat and let cool. Transfer to a food processor and purée in batches. Pour into clean jars and store in the refrigerator for up to 1 month.