Guest guest Posted December 9, 2007 Report Share Posted December 9, 2007 Hot and Spicy Apple Chutney 2 1/4 to 2 1/2 pounds apples such as Granny Smith 2 to 3 fresh jalapeño chilies 1 cup cider vinegar 2 cups firmly packed brown sugar 1 1/2 cups raisins 1 onion, chopped 1/3 cup minced fresh ginger 2 cloves garlic, minced 1 tablespoon mustard seed Peel, core, and slice apples about 1/4 inch thick to make about 8 cups. Put slices in a 6 to 8 quart pan. Trim and discard chili stems. For less heat, discard chili seeds. Finely chop chilies; add to apples. Also add vinegar, sugar, raisins, onion, ginger, garlic, and mustard seed. Bring to a boil over high heat. Reduce heat and simmer, stirring occasionally, until apples are very soft when pierced and juice is syrupy, about 1 1/2 hours. Serve warm or cool. Cover airtight and store in the refrigerator. Makes about 6 cups. All new Mail - Get a sneak peak at messages with a handy reading pane. Quote Link to comment Share on other sites More sharing options...
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