LC Woah, What a Windfall! Note
Ghillie wasn’t kidding when she dubbed this recipe Windfall Chutney given how she seems to have gotten a little carried away with the amounts, as this makes several quarts. Fortunately, it’s quite easy to make a fraction of the recipe, so just brush up on those second-grade math skills or take a peek at that calculator on your computer.
- Quick Glance
- 15 M
- 2 H, 15 M
- Makes about 3 quarts
Place all the ingredients in a very large pan or in 2 slightly smaller pots. Cook over medium heat, stirring occasionally, until the mixture thickens and starts to become sticky, about 2 hours. As the mixture cooks, the liquid will rise to the surface, with the chutney thickening at the bottom of the pan, so continue to stir every so often. (One word of warning: Be careful when stirring the hot chutney—it may be just trembling on the surface, but it can erupt like a volcano when you dig deeper. I find turning off the heat briefly helps . . . as does wearing an apron and standing at a distance!) The chutney is done when the liquid has reduced to the point that it feels and looks less like a sauce and more like, well, a chutney.
Ladle or pour the hot chutney into warm sterilized jars and seal according to manufacturer’s directions.
The chutney can be eaten as soon as it is cool—unlike other chutneys, which need to be left to mature.
Recipe Testers' Reviews
How much simpler can this recipe be? I imagine untold potential for future chutneys of my own creation, using this recipe as a starter. I’d done many chutney recipes in the past, some certainly more complex and time-consuming than this one. I must say, this was a surprise for me. It’s the perfect marriage for breakfast sausage, and something tells me it’ll go extremely well with a grilled pork chop or a broiled loin, too. I made two variations — spicy and non-spicy. I loved the taste, which was sweet (yet not overly so), full of flavor (you could still make out what some of the ingredients were), and an amazing condiment (for all your future cooking).
I thought this was an easy recipe and the flavor profile worked wonderfully with the Picnic Puffs. Some may want to reduce the amount of vinegar used, but I personally enjoy the tang that it provides to the chutney.