This tasty chutney is loosely based on this delicious recipe and also my mom's recipe for apple chutney that she makes to accompany curried dahl, one of my favorite childhood dinners. This chutney is great with curry, or try it with some hard cheese on crackers for a tasty picnic. (I just had it on some turmeric spiced crackers and it was delicious.) I'm definitely saving a few jars for some cross-country ski expeditions this winter.
5 c elderberries, separated from their stems
2 small onions, chopped finely
3 c. finely chopped apple
1 c. raisins
2 c apple cider vinegar
2 Tbs. finely chopped candied ginger
1 1/2 tsp. cumin
1 tsp. cinnamon
1 tsp. turmeric
1/2 tsp. mustard (dried and powdered)
2 tsp. salt
1 tsp. garam masala
1/4 tsp. ground cardamom
3 c. brown sugar.
Bring all of the above to a boil over medium heat, then simmer for about 3 hours or until everything has softened and melded together and some of the
water has evaporated out.
If you want to can your chutney, sterilize some glass jars and then spoon the hot chutney into the hot jars. Place the lids on and screw the caps on loosely (not too tight!), then boil in a waterbath for 12 minutes or so. Allow the jars to cool completely before tightening the lids. Once opened, keep refrigerated.