Autumn Fruit Chutney
12 servings
120 minutes
Autumn fruit chutney is a fragrant treat that embodies the warmth and richness of Russian cuisine. Its roots trace back to traditional methods of preserving harvests, where autumn fruits were turned into spicy sauces to complement meat dishes and cheeses. The taste of this chutney is a harmony of sweet ripe apples and pears, the tanginess of vinegar, and the sharpness of raisins, skillfully highlighted by a blend of spices: cinnamon, ginger, and turmeric. Its soft, thick texture makes it an ideal accompaniment to roasted or baked meat dishes as well as mature cheeses. Each spoonful of this chutney is a piece of autumn coziness that warms on cool days. Prepared in advance, it reminds one of the bounty of the harvest and delights with its flavor even in deep winter.
1
Boil apples and pears, peel them, remove the cores, and slice.
- Apple: 900 g
- Pears: 450 g
2
Crush the garlic with the flat side of a knife and chop the onion.
- Garlic: 2 cloves
- Onion: 400 g
3
Place the apple, pears, garlic, onion, raisins, and vinegar in a pot where you usually cook jam.
- Apple: 900 g
- Pears: 450 g
- Garlic: 2 cloves
- Onion: 400 g
- Raisin: 250 g
- Apple cider vinegar: 20 ml
4
Bring to a boil. Cook for 20 minutes or until the apples and pears are soft while maintaining their shape.
5
Add spices, salt, and sugar and stir until the sugar dissolves.
- Ground ginger: 1 tablespoon
- Ground cinnamon: 1 tablespoon
- Turmeric: 2 teaspoons
- Salt: 25 g
- Brown sugar: 450 g
6
Reduce the heat and cook for 45-60 minutes or until most of the liquid evaporates and the chutney thickens.
7
Pack the chutney into sterilized jars for canning and seal tightly. Stick a label with the filling date.