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    You are in: Home / Recipes / Apple Chutney Recipe
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    Apple Chutney

    Total Time:

    Prep Time:

    Cook Time:

    5 hrs 25 mins

    25 mins

    5 hrs

    Molly53's Note:

    Zingy flavors from the Southern Chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Delicious with chicken or game.

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    Ingredients:

    Yield:

    8-ounce ...

    Units: US | Metric

    • 1/3 lb gingerroot (the original recipe called for wild ginger root)
    • 1 1/2 cups currants
    • 1 1/2 ounces garlic, peeled and halved
    • 4 cups sugar
    • 2 1/2 cups vinegar (use equal parts of cider vinegar and tarragon vinegar)
    • 3 pints apples, peeled and diced
    • 1 pint peach, peeled and diced
    • 1/2 teaspoon salt

    Directions:

    1. 1
      Peel and mince ginger fine; wash and drain currants.
    2. 2
      Cook sugar, salt and vinegar together in a large stockpot to a clear syrup; add the ginger root and let it cook in the syrup for 20 minutes.
    3. 3
      Add the rest of the ingredients and let simmer for 5 hours over very low heat.
    4. 4
      Stir occasionally.
    5. 5
      The chutney should be the consistency of a thick marmalade.
    6. 6
      Fill sterilized jars and seal.

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    Ratings & Reviews:

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    Nutritional Facts for Apple Chutney

    Serving Size: 1 (2866 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 752.9
     
    Calories from Fat 6
    86%
    Total Fat 0.6 g
    1%
    Saturated Fat 0.1 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 204.3 mg
    8%
    Total Carbohydrate 189.3 g
    63%
    Dietary Fiber 6.9 g
    27%
    Sugars 175.5 g
    702%
    Protein 3.2 g
    6%

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