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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 20 |
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I am on a fresh ginger kick, plus it's the time of year (it's autumn as I write this) to use those fresh apples! I really appreciate that this recipe makes such a small amount that you can keep it in the fridge, without the bother of processing it. Makes a great hostess gift, too. Ingredients:
1 1/2 cups coarsely chopped peeled apples (typically, 2 apples are needed) |
1 cup halved dried apricot (pack them into measuring cup when measuring) |
3/4 cup white wine vinegar |
1/4 cup golden raisin |
2 tablespoons finely minced fresh ginger |
2 cloves garlic, peeled and very thinly sliced |
1/4 teaspoon salt |
1/4 teaspoon hot pepper flakes (or less) |
1 cup white sugar |
Directions:
1. In a large heavy pot (nonaluminum), combine fruit, vinegar, raisins, ginger, garlic, salt and hot pepper flakes; stir well.
2. Over high heat, bring to a boil.
3. Next, turn heat down to low, cover pot and simmer for about 10 minutes, or until you see that the apricots have plumped up.
4. Stir in sugar and return to a simmer; cook, uncovered and stirring very often, for about 20 minutes; mixture should appear thickened.
5. Place mixture in a clean pint (2-cup) jar and let cool a bit before screwing on lid; then keep chutney refrigerated.
6. Serve, cold from fridge, with a pork roast or with chicken, or in a sandwich, or with cream cheese and crackers; keeps well in fridge for at least 2 weeks-if it lasts that long without being devoured!
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