Apple-Apricot Chutney

Lennie's Note:

I am on a fresh ginger kick, plus it's the time of year (it's autumn as I write this) to use those fresh apples! I really appreciate that this recipe makes such a small amount that you can keep it in the fridge, without the bother of processing it. Makes a great hostess gift, too.

• Total Time: 50 mins
• Prep Time: 15 mins
• Cook Time: 35 mins

Ingredients:

Yield: 2 cups

• 1 ½ cups coarsely chopped peeled apples (typically, 2 apples are needed)
• 1 cup halved dried apricot (pack them into measuring cup when measuring)
• ¾ cup white wine vinegar
• ¼ cup golden raisin
• 2 tablespoons finely minced fresh ginger
• 2 cloves garlic , peeled and very thinly sliced
• ¼ teaspoon salt
• ¼ teaspoon hot pepper flakes (or less)
• 1 cup white sugar

Directions:

1. In a large heavy pot (nonaluminum), combine fruit, vinegar, raisins, ginger, garlic, salt and hot pepper flakes; stir well.
2. Over high heat, bring to a boil.
3. Next, turn heat down to low, cover pot and simmer for about 10 minutes, or until you see that the apricots have plumped up.
4. Stir in sugar and return to a simmer; cook, uncovered and stirring very often, for about 20 minutes; mixture should appear thickened.
5. Place mixture in a clean pint (2-cup) jar and let cool a bit before screwing on lid; then keep chutney refrigerated.
6. Serve, cold from fridge, with a pork roast or with chicken, or in a sandwich, or with cream cheese and crackers; keeps well in fridge for at least 2 weeks--if it lasts that long without being devoured!

Reviews

[Suzie_Q]

This stuff is absolutely delicious! I haven't even tried it with meat like I planned on, I've just been eating it with a spoon! lol I halved it and got exactly 1 cup. I didn't have white wine vinegar, so used apple cider, not sure if it affected the final product, but it is delicious anyway. I will definitely be making more so that I have some in the fridge for when I do finally manage to serve it with meat! Thanks for the truly wonderful recipe!

[Buster's friend]

How did this one get missed for so long? OMG! This is an amazing chutney!!! Made this up while pork roasted in oven. Used white basalmic vinegar & added 1/2 diced sweet onion along with a diced yellow habenero (sans seeds) for the heat. Served with simple rosemary roast pork, roasted sweet potatoes & steamed spinach. Restaraunt quality was the comment by our houseguest & DH concurred. Between the 3 of us there is only about 1/2 cup left! That's alotta chutney we chowed down on! Seriously, try this - it's great Thank you Lennie, this one I'll be making for 1/2 pint Christmas gifts!