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Apple Chutney

3 c Finely chopped peeled Granny Smith apples (about 4 medium)
1 c Chopped onion
1 c Packed golden brown sugar
1 c Water
3/4 c Cider vinegar
1/2 c Chopped red bell pepper
1/2 c Dried currants
1 tb Chopped peeled fresh ginger
1 1/2 ts Chopped garlic
1 ts Salt
1/2 ts Dried crushed red pepper
1/4 ts Ground nutmeg
1/4 ts Ground allspice
Pinch of cloves

Combine all ingredients in heavy large saucepan. Bring to boil over medium heat, stirring until sugar dissolves. Reduce heat and simmer until liquid is slightly syrupy, stirring occasionally, about 1 hour. Season chutney to taste with salt and pepper. Cool to room tem- perature. (Can be prepared 1 week ahead. Cover and refrigerate. Bring to room temperature before serving.)

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