Indian Chutney

Indian Chutney is a little spicy and a little tangy – citrus, raisins, molasses, garlic, ginger…all meld together to make an amazing flavour combination. It is definitely canning and preserving season but, you can make this chutney anytime and you can make as little as 1 jar – up to around 20 – which is what I made today.

8 cups of chopped onion
2 cups of raisins
2 cups of cider vinegar
8 medium oranges, peeled and chopped
8 lemons, peeled and chopped
8 limes, peeled and chopped
2 cups of brown sugar and molasses
2 cups of finely chopped ginger root
28 garlic cloves, crushed
8 tablespoons of mustard seed
2 teaspoons of hot pepper flakes and cinnamon
2 teaspoons of ground cloves and allspice

Mix everything together in a large pot. Bring to a boil on high heat. Reduce heat and boil gently for about 45 minutes, until the fruit is tender and the mixture is thickened, stirring occasionally.
Ladle into sterilized jars, boil snap lids and rings and place on jars and tighten. Make sure you wipe the rims of the jars and leave a 1/2 inch of head space. Process for 15 minutes in canner of boiling water.