- Cooking Time:
- Preparation Time:
- 5 lg apples - about 1 1/2 lb
- 2 lg oranges and one orange peel
- 1 1/2 cups raisins gently soaked
- 1 or 1 1/2 cups walnuts coarsely chopped (optional)
- 2 cups corn syrup
- 1/2 cup flour
- 1 tsp cinnamon
- 1/2 tsp ginger (1/4 tsp more for more peppery flavor)
- 1/4 tsp cloves
- In a large Stainless pot
- All spices should be finely ground or powdered.
- Quarter, core and dice the apples - skins on. Peel oranges setting one peel aside (discard other to eliminate confusion). Finely slice or sliver (1/16" thick) the peel, then mince into "orange bits". Dice the 2 fruits and added prepared peel and fruit to apples. Add raisins and nuts. Mix well. Add corn syrup and light fire. Cook over med slow heat 7-15 min until syrup is plentiful and watery in consistency. Med slow heat is important so apples don't turn to mush but juice and syrup develop.
- Turn off and remove from heat. Measure 1/2 cup flour into sifter or "tea strainner". Tap or shake gently over fruit and syrup until top is barely covered. Gently mis in until flour is absorbed. Repeat this process until the 1/2 cup of flour is consumed into fruit. This tapped tea strainer or sifter method of adding the flour is to completely eliminate a "lump problem". If you are diligent and carefull about this flour process your thickened chutney will be smooth and entirely "lump-free".
- Return pot to stove and turn on heat. Stir gently and occasionally until flour thickens. Remove from heat. Your chutney is done.
- For mince meat add 1/2 cup minced beef suet or 1/2 cup butter. Use for pies or pastries. Should yield 3 8" pies or 2 9" pies.
NotesFrom a friend of my mothers: