Crabby in a nice way

It's the last week of peaches and if you're looking for something to make with them where the overwhelming after-taste is not sugary, then give this chutney a try. It is based on my apricot chutney but I think I might like this better and I'll tell you why: the crabapples are so tart that I didn't need to use as much vinegar as was called for in the apricot chutney. The vinegar therefore takes a back-seat in this chutney!

I made this chutney in August when crabapples first appeared on the trees in our Open Spaces. I was far more bold this year than I was last year about "stealing" fruit from these trees. Labor Day last year saw me and my friend Lisa picking fruit from the crabapple trees at one of our several neighborhood annual picnics in a local park. I'm ashamed to say that I was not able to do much with them as I was slammed by work soon thereafter. I vowed that things would be different this year.

foraged crabapples

As soon as I had bitten into one of these little apples, I knew that they were perfect for a chutney because they were so deliciously tart. Medha had made it known by then that she was not enthralled by the vinegary flavor. She enjoyed the spiciness but wished the vinegar were not as overwhelming. That made these crabapples even more perfect!

flowery

By then, my little hot green chile plant was heavy with fruit, too. So I decided to switch out the red chile powder with these cute jalapeños from my backyard. Ingredient #2 was also organic.

Chiles from my backyard

some are super spicy, others not

Lisa's peach tree was overladen with fruit around the same time. I had no choice but to pick that delicious fruit and bring it home for this chutney! Ingredient #3 was also organic.

Organic peaches from Lisa's tree

I wish the rest of the ingredients for this chutney were organic but they're not. And, it's ok.

Crabapple-Peach Chutney

• 2.5 lbs peaches, pitted and chopped
• 2.5 lbs crabapples, cored and sliced
• 1 ripe ataulfo mango, pitted and diced (optional)
• 2 medium white onions, diced
• 1.5 tbsp minced garlic
• 3 tbsp grated ginger
• 1 tbsp black peppercorn
• 1/2 tbsp whole cloves
• 2 tbsp black mustard seeds
• 8-9 hot green peppers
• 1 tsp turmeric powder
• 2 star anise, broken
• 2 two-inch sticks of Indian cinnamon
• 2 tsp sea salt
• 1 lb jaggery cubes
• 2/3 cup malt vinegar
• 3 lemons, zest and juice

ready to be cooked

1. Chop the peaches into small pieces, about 1/2 inch by 1/2 inch.
2. Slice the crabapples into eighths.
3. Put all ingredients—except jaggery, malt vinegar, lemon juice and lemon zest—into a large heavy-bottomed pot.
4. Add about 2/3rd cup vinegar and heat on medium-high, stirring frequently, until the mixture comes to a simmer. Lower the heat to medium at this point.
5. Add more vinegar if the fruits start sticking to the bottom of the pot or if it becomes too dry or thick.
6. Stir occasionally and lower heat even further to maintain a gentle simmer.
7. After an hour of simmering, stir in lemon zest and lemon juice.
8. Stir in the 3/4th of the jaggery and continue to simmer for another 45 minutes, stirring occasionally.
9. After making sure that all the jaggery has dissolved, take it off the heat and keep overnight. Once cool, store overnight in a refrigerator.
10. The next day, heat the chutney on medium high heat until it simmers, and then lower the temperature to to maintain a gentle simmer. Add any additional vinegar and/or sugar and/or hot green chiles to desired taste and viscosity. Cook for an hour, allowing all the flavors to meld. (I added the rest of the jaggery to balance the flavors.)
11. I did not can this chutney and instead chose to freeze it flat in ziploc bags. 
12. But if you wish to can the chutney, get your water canner ready with boiling water while the chutney is simmering. Make sure your jars are hot and ready for the chutney, and the lids are sitting in hot water. Fill the jars leaving about 1/4in headspace. Remove air bubbles by running a chopstick through the chutney. Clean the lip of the jars and adjust the lids and bands appropriately. Process using boiling-water method for at least 10 minutes, making necessary altitude adjustments (pdf file, see pg2). Allow to cool, and then test every jar for a tight seal. Store in a cool place and serve at least 2 to 3 months after being made.

it's fabulous over cheese

Notes:

1. The substitutions remain the same as for the apricot chutney. Use apple cider vinegar instead of malt vinegar. Use brown sugar instead of jaggery.
2. Use tart apples like Granny Smith apples instead of crabapples, if you don't have easy access to them. Keep in mind that the color will not be a beautiful red.
3. Pick out the whole spices before serving if you don't like to bite down on them. We chomp right through them so I don't bother with this step.
4. And remember that if you can this chutney, don't throw the water from your water bath down the drain. Let it cool and then water your indoor plants as well as those in containers outdoors.

great after-school snack