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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