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Apple Ginger Chutney
4 lg Granny Smith apples; peeled, cored, and chopped
2 c Minced onion
1 1/2 c Cider vinegar
1 1/2 c Firmly packed dark brown sugar
1 c Golden raisins
1/4 c Minced peeled fresh gingerroot
1 Red bell pepper; minced
3/4 ts Dry mustard
3/4 ts Salt
1/2 ts Dried hot red pepper flakes
In a large saucepan combine the apples, the onion, the vinegar, the brown
sugar, the raisins, the gingerroot, the bell pepper, the mustard, the salt,
and the red pepper flakes, bring the mixture to a boil, stirring, and cook
it over moderate heat, stirring occasionally, for 40 minutes, or until it
is thickened. Spoon the chutney into glass jars with tight-fitting lids.
The chutney keeps, covered and chilled, for 2 weeks.
Makes about 6 cups.
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