A couple of weeks ago, I made a batch of cranberry chutney, which we thoroughly enjoyed with our Thanksgiving turkey.  The other night, BarBBQ Bill was eating some on his grilled pork chop and got “That Look” in his eye.  “Hey, Hon, I really like this, but could you make some that’s not so “desserty”?

Translation – Cinnamon, ginger and cloves do not belong on meat.  Make it more savory.

So I experimented a bit and came up with this:

I substituted Balti Seasoning (a spicy curry powder) from Penzey’s for the cinnamon, ginger and cloves, then added mustard seeds, celery seeds and pepper for a (somewhat) more traditional chutney flavor.

So here’s my rendition of Curried Cranberry Chutney:

1 cup apples, peeled and chopped (I used Granny Smiths)
1 cup dried cranberries
1 cup sweet onions, chopped
1/2 cup white sugar
1/2 cup brown sugar
1 cup apple cider vinegar, 5% acidity
3/4 cup celery, chopped
3/4 cup orange juice
Zest from 1 orange
1 12-oz bag of fresh cranberries (I used frozen ones)
2 teaspoons Balti Seasoning
1 teaspoon celery seeds
1/2 teaspoon ground pepper (I used fresh ground white pepper but black pepper would work, too)
1 tablespoon yellow mustard seeds (not prepared mustard from a jar)

Combine all ingredients in a large, heavy-bottomed saucepan and bring to a boil. Reduce heat and simmer uncovered for 25 – 30 minutes or until slightly thick, stirring occasionally.

Fill half pint jars, leaving 1/2″ headspace.  Apply lids and rings. Process in a boiling water bath for 10 minutes. I got 5 half pints from this recipe.

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