Recipe by Lennie
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.
Top Review by Sue L.
as I can never leave well enough alone and as I wanted to be able to can this goodness, I made some additions and substitutions to this recipe and I modified the instructions a bit...I would note that this recipe was just awesome without my changes but for die-hard chutney fans, like me, it needed some oomph....I made 12 cups as follows: added 6 cups of chopped red onion; I chopped the apricots smaller than halves; I zapped the garlic cloves and ginger in my blender with about a cup of the vinegar; I used dark brown sugar instead of white and I had to use half and half golden raisins and sultanas as I ran out of the golden ones right in the middle of putting this together....I bet that using some jerk seasoning instead of the red pepper flakes could make for some pretty tasty stuff....thank you OP for getting my mind running away with an idea
- 1 1⁄2 cups coarsely chopped peeled apples (typically, 2 apples are needed)
- 1 cup halved dried apricot (pack them into measuring cup when measuring)
- 3⁄4 cup white wine vinegar
- 1⁄4 cup golden raisin
- 2 tablespoons finely minced fresh ginger
- 2 cloves garlic, peeled and very thinly sliced
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon hot pepper flakes (or less)
- 1 cup white sugar
Directions See How It's Made
- In a large heavy pot (nonaluminum), combine fruit, vinegar, raisins, ginger, garlic, salt and hot pepper flakes; stir well.
- Over high heat, bring to a boil.
- Next, turn heat down to low, cover pot and simmer for about 10 minutes, or until you see that the apricots have plumped up.
- Stir in sugar and return to a simmer; cook, uncovered and stirring very often, for about 20 minutes; mixture should appear thickened.
- Place mixture in a clean pint (2-cup) jar and let cool a bit before screwing on lid; then keep chutney refrigerated.
- 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!