1. Bring a large saucepan of water to a boil.
Core tomatoes and score an “x” on the base. To peel them,
immerse in boiling water until skin starts to split, 8-15
seconds. Transfer to a bowl of cold water. When cool enough to
handle, peel tomatoes and cut in thick slices.
2. In a large bowl, combine tomatoes, onions,
sugar, vinegar, ginger and salt. Tie peppercorns in a
cheesecloth bag and add to tomato mixture. Cover and leave to
macerate overnight in a cool place.
3. Peel, core and slice apples. In a large
pan, combine apples with tomato mixture. Heat gently, stirring
occasionally, until sugar is dissolved. Bring chutney to a boil
and simmer until done, stirring often, about 1 1/2 - 1 3/4
hours.
4. Let chutney cool 4-5 minutes, then discard
peppercorn bag. Ladle chutney into a heatproof jug, pour it into
sterilized jars and seal.
Quick Fix
When chutney, confit, or relish is bland, add
a sweet-sour gastrique: For every 3 cups/750 ml conserve, heat
1/4 cup/50 g sugar with 1/4 cup/60 ml water over low heat until
dissolved. Bring to a boil and boil without stirring to a dark
golden caramel. Take from the heat, let bubbling subside, and
add 1/3 cup/75 ml red wine vinegar.
Note: Stand back, as the vinegar vapor will otherwise sting your
eyes. Heat gently, stirring until the caramel dissolves. Let
cool, then stir into conserve.
This Recipe of the Month
selection comes from Anne Willan's
Cook It Right (Reader's Digest,
1998). To order a copy of Cook It Right, call
1-800-788-6262.
