This recipe is contributed by Sheryl Shard, co-author of the book “Sail Away! A Guide to Outfitting and Provisioning for Cruising”. Sheryl has been cruising with her husband, Paul, aboard their Classic 37 sailboat, Two-Step, since 1989.
Paul and I enjoy light flavourful meals when we’re cruising in hot weather aboard Two-Step, our self-built Classic 37 sailboat. We’re especially fond of curries which we garnish with fresh colourful fruit and our homemade Apple Chutney. Store-bought chutney can be pricey so I developed this recipe onboard using apples which are much cheaper than mangoes or other tropical fruits traditionally used. Chutney also makes a delicious accompaniment to cold meats and cheeses.
2 seeded chopped lemons
2 chopped cloves of garlic
1.5 kg (3 1/2 lb.) firm apples
1 kg (2 lb.) bag of brown sugar
375 g (12 oz.) of seeded raisins, i.e. half a 750 g. bag
500 mL (3 tsp.) salt
2 mL (1/2 tsp.) cayenne pepper
1 litre (1 quart) cider vinegar
4 chopped red peppers, seeds and membranes removed
Peel, core and chop apples. Peel and chop ginger and lemons. Simmer all ingredients in a large pot until the fruit is tender and the liquid is reduced to the consistency of thick syrup. On the hot flame of our propane stove it takes a couple of hours. If the chutney starts to bubble too vigorously, I turn the burner off for a few minutes, then start again. Stir regularly.
When ready, put in hot sterilized jars (see Galley Tip below on sterilizing jars) and seal tightly.To store jars safely on the boat, I put each one in a clean gym sock to prevent it from breaking and stow them in a locker or cupboard.
Makes about 16 half pint or 250 mL jars of chutney. If you want fewer jars, the recipe divides in half easily.
Sheryl’s Apple Chutney, is on page 204 of the new second edition of Sail Away! A Guide to Outfitting and Provisioning for Cruising.
Galley Tip – Sterilizing Jars for Canning and Preserving
I sterilize glass canning jars by dipping them into boiling fresh water for about 5 minutes. I put a trivet (a rack used for cooling cookies will do) on the bottom of our big seafood pot so the jars don’t make direct contact with the heat — they could crack, otherwise. I remove the jars from the pot with sterilized tongs and let them cool under a clean dish towel or paper towels. To sterilize the lids, I just dip them into boiling water for several seconds so the rubber seals don’t melt, and let them cool on a clean dish towel or paper towel.
You can find more from Paul and Sheryl Shard on their website at www.distantshores.ca
Share this recipe with your friends