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Title: Apple Chutney Categories: Condiments, Relishes Yield: 6 Servings 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 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" |