| 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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