"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
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.
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