Apple Chutney
We used to not miss a certain church bazaar, as one of the member always brought jars and jars of great Apple Chutney. This is as close as I could come to it, at least that is what my friends say.
2 pounds tart apples, peeled, cored, and chopped
3 cups cider vinegar
2 pounds light brown sugar
1 pound light raisins
1/2 teaspoon cayenne pepper
12 cup (4 ounces) candied ginger, finely diced
1 teaspoon dry mustard
1 teaspoon salt
Place vinegar and apples in large heavy kettle. Bring to boil, lower heat and cook until the apples are reduced to pulp.
Add the rest of the ingredients and cook over medium heat until thickened, about 20 minutes. Stir often.
Pour into hot sterilized jars.
Makes 2 pints.
member logon
