Jamaica Hibiscus-Flower Chutney

BecR's Note:

An unusual and delicious chutney! Goes great with my Delia Smith's Traditional Scotch Eggs With Fresh Herbs, Delia Smith's Traditional Scotch Eggs With Fresh Herbs for a take along picnic! Or, serve alongside roast chicken or turkey and my Lemon Mashed Potatoes # 145403 for a Sunday or Thanksgiving meal! From Chef Deborah Schneiders' "Jsix Restaurant" in San Diego's restored downtown Gaslamp District. (Note: hibiscus flowers, also called "Jamaica", are available at Henry's Farmer Market, or other specialty shops in your area). http://www.jsixsandiego.com/

• Total Time: 40 mins
• Prep Time: 20 mins
• Cook Time: 20 mins

Ingredients:

Servings: 6

• 3 tart green apples
• ½ cup chopped white onion
• ½ cup sugar
• 1 pinch salt
• 2 tablespoons finely minced fresh ginger
• 1 large fresh garlic clove , peeled and chopped
• 1 serrano chili , chopped (with seeds)
• 6 dried hibiscus flowers
• 1 tablespoon white vinegar or 1 tablespoon lime juice

Directions:

1. Place the apples in a saucepan with enough water to barely cover them.
2. Add remaining ingredients and cook over medium heat, stirring occasionally, until chutney has thickened.