"Hunger is the best sauce in the world."--Cervantes

Apple Chutney Recipe

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This recipe for Apple Chutney, by , is from Executive Mom's Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Wednesday, August 31, 2005

Category:
Category:

Ingredients:  
Ingredients:  
3 c. finely chopped peeled Granny Smith apples
1 c. chopped onion
1 c. packed brown sugar
1 c. water
3/4 c. cider vinegar
1/2 c. chopped red pepper
1/2 c. dried currants
1 T. chopped peeled fresh ginger
1 1/2 t. chopped garlic
1 t. salt
1/2 t. dried crushed red pepper
1/4 t. ground nutmeg
1/4 t. ground allspice
pinch of cloves

Directions:
Directions:
1. Combine all ingredients in a large heavy saucepan. Bring to a boil over medium heat, stirring until sugar dissolves.
2. Reduce heat and simmer until liquid is slightly syrupy, stirring occasionally, about 1 hour. Cool to room temperature. Makes 3 cups.

Number Of Servings:
Number Of Servings:
3 cups
Preparation Time:
Preparation Time:
1 1/2 hours
Personal Notes:
Personal Notes:
This is the original accompaniment to the Spiced Pork Tenderloin with Apple Chutney but it is so good and lasts forever in the fridge that you should consider making a double batch. Great with ham, all kinds of pork and chicken.

 

 

 

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