Title: Apple and Mint Chutney
Yield: 1 Servings
2 c Light brown sugar
1 1/2 c Sultanas (golden raisins)
2 ts Dry mustard (Coleman’s)
2 lb Tart apples, chopped
1/2 c Fresh peppermint, chopped
1/2 c Whiskey
1 ts Salt
1/2 ts Each: mace, allspice
1/4 ts Ground clove
NOTE: This one also works with pears replacing apples.
GENERAL INSTRUCTIONS: Combine all ingredients in a stainless steel pot.
Bring to a boil uncovered. Then lower to a simmer and cover for for the
remaining cooking time: about 1 hour. The mixture should be thick like a
good finished jam or marmalade.
Posted to FOODWINE Digest 19 October 96
Date: Sat, 19 Oct 1996 17:00:15 -0700
From: Jared M Brown and Anistatia R Miller