This chutney is well worth the 1-month wait it takes for the spices to mellow. Try it with grilled shrimp or fish, or on grilled chicken or cheese sandwiches.

　　Active time: 2 hr Start to finish: 31/2 hr (plus 1 month for flavors to develop)

　　

Ingredients

Makes 4 to 5 (1/2-pint) jars

　　1 (3-inch) cinnamon stick

　　1 teaspoon black peppercorns

　　1/2 teaspoon coriander seeds

　　6 whole cloves

　　3 lb ripe tomatoes, peeled, seeded, and coarsely chopped

　　2 Granny Smith apples, peeled, cored, and cut into 1/2-inch pieces

　　1 cup golden raisins

　　2 garlic cloves, minced

　　1 fresh serrano chile, minced, including seeds

　　1 tablespoon finely chopped peeled fresh ginger

　　1 cup cider vinegar

　　1/2 cup fresh orange juice

　　1/3 cup fresh lime juice

　　1 cup packed light brown sugar

　　1 teaspoon salt

　　1 teaspoon cumin seeds

　　1/2 teaspoon mustard seeds

　　

Special Equipment

5 (1/2-pint) canning jars with lids and screw bands; cheesecloth

　　

Step 1

Sterilize jars and lids

　　

Step 2

Tie cinnamon stick, peppercorns, coriander seeds, and cloves in a cheesecloth bag and put in a 5- to 6-quart heavy pot. Stir in remaining ingredients and bring to a rolling boil over moderate heat. Reduce heat and simmer, uncovered, stirring frequently, until thick, about 1 1/4 hours. Discard cheesecloth bag.

　　

Step 3

Drain jars upside down on a clean kitchen towel 1 minute, then invert. Ladle chutney into jars, leaving 1/4 inch of space at top, then run a thin knife between chutney and jar to eliminate air bubbles.

　　

Step 4

Seal, process, and store filled jars , boiling boiling chutney in jars 10 minutes.

　　

Step 5

Let chutney stand in jars at least 1 month for flavors to develop.