This chutney is well worth the 1-month wait it takes for the spices to mellow. Try it with grilled shrimp or fish, or on grilled chicken or cheese sandwiches.
Active time: 2 hr Start to finish: 31/2 hr (plus 1 month for flavors to develop)
Recipe information
Yield
Makes 4 to 5 (1/2-pint) jars
Ingredients
Special Equipment
Preparation
Step 1
Step 2
Tie cinnamon stick, peppercorns, coriander seeds, and cloves in a cheesecloth bag and put in a 5- to 6-quart heavy pot. Stir in remaining ingredients and bring to a rolling boil over moderate heat. Reduce heat and simmer, uncovered, stirring frequently, until thick, about 1 1/4 hours. Discard cheesecloth bag.
Step 3
Drain jars upside down on a clean kitchen towel 1 minute, then invert. Ladle chutney into jars, leaving 1/4 inch of space at top, then run a thin knife between chutney and jar to eliminate air bubbles.
Step 4
Seal, process, and store filled jars , boiling boiling chutney in jars 10 minutes.
Step 5
Let chutney stand in jars at least 1 month for flavors to develop.
