"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
This recipe for Apple Chutney, by Mickey Kangas, is from Fruit Favorites ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3 c. sliced apples, 2 c. apple juice, 1 c. brown sugar, 1/4 c cider vinegar, 1 c. white raisins, 1 lemon sliced, 1 tsp. dry mustard, 1/2 tsp. each salt, ginger, nutmeg, chili powder, 1 medium onion sliced,
1 c chopped walnuts, 1/4 c. chili sauce, 1/2 c. diced pimiento,
Bring to boil the first 9 items and simmer for 13 min. Add: walnuts, chili sauce and pimiento, Simmer 15 min longer. Pour into sterilized jars and seal to keep indefinitely.
"Delicious with any meat, keeps well in the refrigerator in unsealed jars.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.