My mom made this chutney and I asked her for the recipe because I liked it so well. I had no idea it used such a bizzare combination of ingredients. I added it on top of cheese, ham, and crackers. Spi-cy.

Ingredients

peppercorns↗1 1⁄2 teaspoons
firm pears↗5
peeled, cored, and chopped
cooking apples↗3
peeled, cored, and chopped
fresh peaches↗3
peeled, and chopped
tomatoes↗2
peeled, cored, and chopped
lemons↗2
finely chopped
orange↗1⁄2
finely chopped
cider vinegar↗2 cups
(5% acidity)
brown sugar↗1
(16 ounce) package
raisins↗1
(15 ounce) package
water chestnuts1
(8 ounce) can, drained
crystallized ginger↗1
(2 2/3 ounce) jar, chopped
clove garlic↗1
crushed
mustard seeds3 tablespoons
ground ginger↗1 tablespoon
tablespoon Worcestershire sauce↗1
teaspoons salt↗1 1⁄2
teaspoon ground cinnamon↗1⁄2
teaspoon cayenne pepper↗1⁄4
teaspoon ground allspice1⁄4

Step-by-step instructions

1
Tie the peppercorns up in a piece of cheesecloth.
2
Add the peppercorns and the rest of the ingredients to a large pot.
3
Bring mixture to a boil; lower heat, and simmer, uncovered, for 2 hours, stirring occasionally.
4
Remove peppercorns in cheesecloth.
5
Pour mixture into hot sterilzed jars, leave 1/4 inch headspace.
6
Remove air bubbles; wipe jar rims.
7
Cover at once with metal lids, and screw on bands.
8
Process jars in boiling water bath for 10 minutes.
9
Let cool.

Source: food.com

Original recipe ↗

Want to try this recipe?

The Prepka App Is Ready

All your recipes at your fingertips — in the Progressive Web App

Open the App