Apple-Apricot Chutney

Title: Apple-Apricot Chutney
Categories: Condiment
Yield: 8 Servings

1 lb Apple; peeled diced tart
1/2 c Apricot; coarsely chopped
3/4 c Cider vinegar
1/2 Lemon; (zest and pulp
-prepared separately)
3/4 c Light brown sugar; packed
1/4 c Fresh ginger; minced
2 Cloves garlic; minced
1/2 c Golden raisins
2 Shallots; chopped
2 1/2 ts Salt

From: “Mardi Wetmore”

Date: Sat, 3 Aug 1996 14:17:46 +0000
In medium nonreactive saucepan combine all ingredients. Boil gently,
uncovered, until thickened, 20 to 30 minutes. Let cool to room
temperature. Store chutney tightly covered in refrigerator for up to two
weeks or can. Serve with grilled poultry or pork

Digest eat-lf.v096.n113

From the EAT-LF recipe list. Downloaded from Glen’s MM Recipe Archive,