Monday, August 25, 2014

Apple Chutney

Apple Chutney 

2 qts. chopped, cored, pared tart apples
2 lbs. raisins                             
1 c. chopped onion
1 c. chopped sweet red pepper    
4 c. brown sugar
3 T. mustard seed                     
2 T. ginger
2 t. allspice                                               
2 t. salt
2 hot red peppers                       
1 clove garlic, crushed
1 qt. vinegar

Combine all ingredients in a large saucepot.  Simmer until thick, about 1 hour and 15 minutes.  As mixture thickens, stir frequently to prevent sticking.  Poru hot into hot jars, leaving quarter inch headspace.  Adjust caps.  Process 10 minutes in boiling water bath.  Yield: about 10 pints.  NOTE: for a milder chutney, another quart of chopped apples may be used.

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