Puddletown Pub Chutney
© John Kernick
Active Time
20 MIN
Total Time
1 HR 15 MIN
Yield
Serves : Makes 3 cups
By Liz Cowan
March 2015

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

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 It

Step 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.

Step 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.

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