Apple Chutney

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

• Ready In: 5 hrs 25 mins
• Yields: 6 8-ounce jars

Ingredients

• 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. Peel and mince ginger fine; wash and drain currants.
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. Add the rest of the ingredients and let simmer for 5 hours over very low heat.
4. Stir occasionally.
5. The chutney should be the consistency of a thick marmalade.
6. Fill sterilized jars and seal.