Puddletown Pub Chutney

Made from slow-simmered apples, sweet onions and stout beer, this sweet-savory chutney is stellar with sharp cheddar and charcuterie.

  • Active:
  • Total Time:
  • Servings: Makes 3 cups
  • Time(Other): plus cooling

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Ingredients

  • 4 Granny Smith apples—peeled, cored and cut into 1/3-inch dice (5 cups)
  • 2 cups finely chopped sweet onion
  • 12 ounces espresso stout beer
  • 1 cup packed dark brown sugar
  • 1/2 cup apple cider vinegar
  • 1/2 cup brewed strong coffee, cooled
  • 1/3 cup currants
  • 2 bay leaves
  • 2 tablespoons unsulfured molasses
  • 1 1/2 teaspoons yellow mustard seeds
  • 1 teaspoon brown mustard seeds
  • 1 teaspoon fine sea salt, plus more for seasoning
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon Chinese five-spice powder
  • Pinch of freshly grated nutmeg
  • 1 1/2 tablespoons Ball Low or No-Sugar Needed Pectin

How to make this recipe

  1. In a large saucepan, combine all of the ingredients except the pectin and bring to a boil. Simmer over moderate heat, stirring occasionally, until the chutney is thickened and reduced to 3 cups, 45 to 50 minutes.
  2. Bring the chutney back to a boil over high heat. Whisk in the pectin and simmer for 1 minute. Remove from the heat and let cool completely. Discard the bay leaves. Season the chutney with salt and transfer to glass jars. Serve at room temperature or slightly chilled.
Contributed By Photo © John Kernick Published March 2015





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