| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | British | Condiments, Relishes | 6 | Servings |
INGREDIENTS
| 8 | c | Coarsely diced, peeled and cored green cooking apples |
| (about 3 pounds) | ||
| 2 | c | Coarsely chopped onions (about 1 lb.) |
| 2 | c | White seedless raisins |
| 2 | c | Dark brown sugar |
| 1 1/2 | c | Malt vinegar |
| 1 | tb | Mustard seeds, crushed |
| 1 1/2 | ts | Mixed pickling spice, wrapped in cheesecloth |
| 1/2 | ts | Ground ginger |
| 1/2 | ts | Cayenne pepper |
INSTRUCTIONS
Source:The Cooking of the British Isles - Time/Life In a heavy 6 to 8 quart enameled or stainless-steel pot, combine all ingredients. Bring the mixture to a boil, stirring occasionally, then reduce the heat to low and simmer uncovered for 2 hours, or until most of the liquid has cooked away and the mixture is thick enough to hold its shape in a spoon. Stir it frequently as it begins to thicken, to prevent the chutney from sticking to the sides and bottom. Remove the pot from the heat. With a large spoon, ladle the chutney immediately into hot sterilized jars, filling them to within 1/4 inch of the top and process in boiling water bath 10 minutes for pints and quarts. << Joyce Monschein >> Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Sep 26, 98
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