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Grandma Duik
Origins of a Classic
I recieved this recipe from my mother, Donna. The story I was told was that Grandma Duik (this is her grandmother) would come and visit Donna and Tim, and would bring jars of this sauce. It is a wonderful sauce, and it was often seerved as a topping for pork. There are many memories of this wonderful sauce, and the visits that Grandma Duik would make. Please continue the tradition.
Fair warning: The actual steps to make this recipe were not given by grandma. However, I have put together what I think are the proper steps for creating this recipe. I did get some help from Chat GPT.
Grandma Duik's Chile Sauce
What you need:
- 20 Ripe Tomatoes
- 8 Pears
- 8 Peaches
- 8 Apples (McIntosh, Cortland or Empire are recommended)
- 6 White Onions
- 4 Cups Sugar
- 2 Cups of Vinegar (White Vinegar)
- 2 Tsp Salt
- 2 Tbsp Pickling Spice (tie these up in a cheesecloth or use a spice ball for easy removal)
- 1 Tsp Cinnamon
Note: This recipe is set to make roughly 12 half pints or roughly 6 pints.
What you do:
Prepare the ingredients:
- Peel the tomatoes (you can blanch them briefly in boiling water, then remove the skins).
- Peel, core, and chop the pears, peaches, and apples into small chunks.
- Peel and finely chop the onions.
Cook the mixture:
In a large, heavy-bottomed pot, add the chopped tomatoes, pears, peaches, apples, and onions.
Stir in the sugar, vinegar, salt, cinnamon, and pickling spice (in a spice ball or cheesecloth).
Simmer:
- Bring the mixture to a boil over medium-high heat, stirring occasionally to dissolve the sugar.
- Once it reaches a boil, reduce the heat to low and let it simmer uncovered for about 1.5 to 2 hours. Stir occasionally to prevent sticking.
Note: You want the chutney to thicken to a consistency similar to salsa – thick but not dry. If it’s too watery after 2 hours, let it simmer longer. If it does get dry, add a little water.
Taste and adjust:
Check the flavor towards the end of the cooking time. You can adjust the sweetness by adding more sugar, or the acidity by adding a little more vinegar.
Storing:
You can store this in tupperware or whatever you have available.
Canning (optional):
If you plan to can the chutney, sterilize your jars and lids while the chutney is cooking.
- Ladle the hot chutney into the sterilized jars, leaving about 1/4 inch of headspace. Seal the jars with sterilized lids.
- Process the jars in a boiling water bath to ensure they’re properly sealed for long-term storage.
- 20 minutes for Pint Jars
- 15 minutes for half Pint jars
Wouldn't recomend using quarts
Helpful Links:
Learn the basics of Water-bath canning from Ball.