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Apple Chutney

4 Granny Smith Apple -- Note 1
1/2 C Dried Pears -- Coarsely Chopped
1/2 C Dried Peaches -- Coarsely Chopped
1/2 C Dried Apricots -- Coarsely Chopped
1/3 C Golden Raisins
5 Cloves Garlic -- Mashed (To 7 Cloves)
1 Piece Fresh Ginger -- (2 Inch) Peeled, Grated
2 1/2 C Sugar -- Or More To Taste
1 1/4 C Red Wine Vinegar -- Or More To Taste
2 Tsp Salt
1/2 Tsp Cayenne Pepper -- Or More To Taste


Note 1: Or 5, or Newton Pippin or other tart apples, peeled, cored and coarsely chopped


Makes about 31/2 cups


In a heavy enameled or other nonreactive pot, combine all ingredients. Bring to boil over high heat. Reduce the heat to medium and simmer, stirring often and adjusting the heat as needed to prevent scorching, 30 to 40 minutes, or until the mixture is the texture of old-fashioned fruit preserves. Taste and adjust with more sugar or vinegar if needed.


Remove from the heat and let cool to room temperature. The mixture will continue to thicken. Spoon into clean jars, cover tightly and refrigerate about two weeks before serving to allow the flavors to mellow. The chutney will keep up to two months in the refrigerator.


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