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Apple Chutney Recipe

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This recipe for Apple Chutney is from Bell Supply Employee Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 New Mexico cooking apples such as Winesap, McIntosh or Dixon Champagne, peeled and cored
1 quarter size piece of peeled fresh ginger
1 T molasses
1.3 c distilled white vinegar
1 small onion, finely chopped
1 small garlic clove, minced
1 t minced fresh hot chili pepper such as jalapeņo
4 allspice berries, crushed, or 1/2 t ground allspice
2 whole cloves, crushed or 1/4 t ground cloves
1/4 t cinnamon
Directions:
Directions:
Cut one of the apples into 1 inch chunk's.
In a food processor, combine the apple chunks, ginger and molasses.
Puree, using metal blade, scraping down the sides of the bowl as necessary until mixture is smooth.
Scrape the puree into a medium saucepan.
Stir in the vinegar, onions, garlic, chili, allspice, cloves and cinnamon.
Cut the remaining apple into 1/2 inch pieces.
Add to the puree and bring to a boil over moderately high heat.
Reduce the heat to low and simmer, uncovered until thick and jammy, about 35 minutes.
Set aside to cool.
If not served immediately, store in glass container in refrigerator for up to two weeks.
Let return to room temperature before serving.

 

 

 

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