Tuesday, December 15, 2009

Apple Chutney

Years ago a good friend of mine gave me her favorite chutney recipe, and it soon became mine. It's so versatile. As an appetizer, you can spoon it over a brick of cream cheese or goat cheese, or brie, and serve with crackers. Or you can serve it alongside a roast pork, or poultry. It combines all the wonderful fall / winter flavors; apples, cinnamon, cloves and ginger. So delicious!

Apple Chutney

1 1/2 cups apple cider vinegar
3 cups granulated sugar
1 1/2 lbs. granny smith apples - peeled, cored, and cut into 1/2 incch pieces
3 Tbls. lemon juice
3 garlic cloves - minced
1 2oz. piece fresh ginger - peeled and minced
1 1/2 tsp. salt
1 tsp. red pepper flakes
1 1/2 cups golden raisins
2 Tbls. yellow mustard seeds
2 Tbls. cinnamon

Bring vinegar and sugar to a boil. Simmer for 10 minutes. Remove from heat. In a large bowl, toss apples and lemon juice together.

Combine: garlic, ginger, salt, and red pepper in food processor and pulse until finely chopped.

Add apple and garlic mixtures, raisins, and mustard seeds to vinegar/sugar mixture, and simmer over low heat until apples are tender, stirring occasionally - for about 45 minutes. Cool completely, cover, and refrigerate. Now you're good to go. Enjoy!

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