Apple Chutney #1

• 3# Apples, diced 1/2″, from the small tree
• 2# Yellow Onions, diced 1/2″
• 6 whole San Marzano tomatoes, peeled and coarsely chopped
• 1 cup golden raisins
• 1 cup black currants
• 2 Serrano chillies, thinly sliced with seeds
• 2 1/2 cups apple cider vinegar
• 1 cup apple juice
• 2 cups sugar
• 1t each, brown, black, yellow mustard seeds
• 1t ground ginger
• 1t ground cumin
• 1/2t ground cayenne
• 1/4t ground cinnamon
• 1/4t black salt
• zest of 1 orange

Combine liquids, sugar and spices in a sauce pan sufficiently large to hold everything. Bring to a boil and add everything else once the sugar is dissolved. Cook down until there isn’t much free liquid left and adjust seasoning to taste if needed. Ladle into canning jars and process for 10 minutes. This chutney ought to be left alone for a few weeks to let the flavors mingle.

Next time, more black salt (watch out, it’s strange and I wonder about the sulphur,) and more spice and heat, but no orange zest. I think the citrus isn’t quite going to be quite right.