| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sauces, Lowfat | 64 | Servings | ||
INGREDIENTS
| 6 | c | Chopped apples; peeled and cored |
| 1 | c | Raisins |
| 1/2 | c | Finely chopped fresh ginger |
| 1 1/2 | c | Sugar; or up to 2-cups sugar, depending on sweetness of apples |
| 1 | c | White vinegar |
| 1/2 | ts | Ground allspice |
| 1/4 | ts | Ground clove |
| 1 | ts | Cinnamon |
INSTRUCTIONS
Wash 2 pint jars with lids, or 4 half-pint jars with lids; set aside. Combine the apples, raisins, ginger, sugar, vinegar and spices in a large saucepan. Place over medium-low heat and bring to a boil, stirring often. Reduce heat to low and simmer, stirring often, until the apples are tender enough to mash with a fork. This should take about 10 to 15 minutes. Mash and stir the chutney until it is almost smooth. Don't worry about little lumps as long as the apples are soft. Ladle the chutney into the jars, leaving about 1/2 inch of head- space in the jar. Put the lids snugly on and let cool. Refrigerate the chutney if you will be using it within a week or two, or freeze for longer storage. Yields 4 cups. PER TABLESPOON: 25 calories, 0 g protein, 7 g carbohydrate, 0 g fat (0 g saturated), 0 mg cholesterol, 1 mg sodium, 0 g fiber. This makes a lovely holiday gift. http://www.sfgate.com/ nov25/98 Recipe by: Marion Cunningham for the SF Chronicle nov 1998 Posted to EAT-LF Digest by kitpath@earthlink.net on Nov 25, 1998, converted by MM_Buster v2.0l.
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