Apple Chutney

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READY IN: 5hrs 25mins
UNITS: US

INGREDIENTS

Nutrition
  • 13
    lb gingerroot (the original recipe called for wild ginger root)
  • 1 12
    cups currants
  • 1 12
    ounces garlic, peeled and halved
  • 4
    cups sugar
  • 2 12
    cups vinegar (use equal parts of cider vinegar and tarragon vinegar)
  • 3
    pints apples, peeled and diced
  • 1
    pint peach, peeled and diced
  • 12
    teaspoon salt
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DIRECTIONS

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