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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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Apples did so well in the colonies that they were exported to the West Indies, and Virginians eventually sold Pippins back to the mother country. Ingredients:
2 cups apple cider vinegar |
2 cups sugar |
1 1/2 pounds tart green apples (such as granny smith), peeled, cored, chopped into 1/2-inch pieces |
3 tablespoons fresh lemon juice |
10 large garlic cloves |
1 2-ounce piece fresh ginger, peeled, coarsely chopped |
1 1/2 teaspoons salt |
1 teaspoon dried crushed red pepper |
1 1/2 cups (packed) golden raisins |
2 tablespoons yellow mustard seeds |
Directions:
1. Bring vinegar and sugar to boil in heavy large nonaluminum saucepan, stirring until sugar dissolves. Reduce heat and simmer 10 minutes. Remove from heat.
2. Toss apples and lemon juice in large bowl. Combine garlic, ginger, salt and red pepper in processor; blend until finely chopped. Add apple and garlic mixtures, raisins and mustard seeds to vinegar. Simmer until apples are tender and chutney thickens, stirring occasionally, about 45 minutes. Place in bowl. Cool. Cover; chill. (Can be made 1 week ahead. Keep chilled.)
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