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Apple Ginger Chutney
Ingredients
- 4 lrg Granny Smith apples peeled, cored, and minced
- 2 c. chopped onion
- 1 1/2 c. cider vinegar
- 1 1/2 c. firmly packed dark brown sugar
- 1 c. golden brown raisins
- 1/4 c. chopped peeled fresh gingerroot
- 1 x red bell pepper chopped
- 3/4 tsp dry mustard
- 3/4 tsp salt
- 1/2 tsp dry warm red pepper flakes
Directions
- In a large saucepan combine the apples, the onion, the vinegar, the brown sugar, the raisins, the gingerroot, the bell pepper, the mustard, the salt, and the red pepper flakes, bring the mix to a boil, stirring, and cook it over moderate heat, stirring occasionally, for 40 min, or possibly till it is thickened. Spoon the chutney into glass jars with tight-fitting lids. The chutney keeps, covered and chilled, for 2 weeks.
- Makes about 6 c..
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