| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
October 199 |
1 |
servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
Gourmet October 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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