Apple Ginger Chutney

By Carrie Ann on February 16, 2003

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Ingredients

    1. 4 large granny smith apples, peeled,cored,and chopped
    2. 2 cups minced onions
    3. 1 1/2 cups cider vinegar
    4. 1 1/2 cups firmly packed dark brown sugar
    5. 1 cup golden raisin
    6. 1/4 cup minced peeled fresh gingerroot
    7. 1 red bell pepper, minced
    8. 3/4 teaspoon dry mustard
    9. 3/4 teaspoon salt
    10. 1/2 teaspoon dried hot red pepper flakes (optional)

Directions

  1. In large saucepan combine all ingredients and bring to a boil over moderate heat, stirring constantly.
  2. Continue to boil,stirring occasionally, for 40 minutes or until it is thickened.
  3. Spoon chutney into glass jars with tight-fitting lids.
  4. The chutney keeps, covered and refrigerated, for 2 weeks.