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Apple Ginger Mixed Chutney




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


From Master Cook CD



List of Ingredients




3 cups cider vinegar
4 cups packed brown sugar
10 cups tart apples, diced
4 lemons, chopped, with peel
2 onions, chopped
5 garlic cloves, chopped
1/2 cup ginger, minced
1 1/2 cup seedless raisins
1 tsp cayenne pepper

Recipe



You will need 6 one-pint jars and about 4 to 5 pounds of tart apples for this recipe. Prepare all ingredients before beginning.

Peel, core and dice apples. Chop and remove seeds from lemons, but do not peel. Peel and chop onions. Peel and roughly chop garlic; do not mince. Peel and finely chop ginger root. Bring cider vinegar to a boil over low heat, using a large saucepan. Add apples and cook until the
mixture returns to a simmer. Add remaining ingredients and cook gently for 20 minutes, stirring often. Spoon chutney into glass jars which have been washed in hot soapy water and rinsed with boiling water.

Seal tightly. Cool and store in refrigerator.

Yield: 6 pints.

This will keep up to 6 weeks in the fridge without being canned.

Makes excellent holiday gifts.