Rose's Hot and Spicy Apple Chutney |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: Rose Stuhlsatz, at the Big Apple stand in Camino, California, cans her chutney. But it can be refrigerated for up to 6 months. Ingredients:
2 1/4 to 2 1/2 pounds apples such as granny smith, gravenstein, or stayman winesap |
2 to 3 fresh jalapeño chilies (1 1/2 to 2 oz. total) |
1 cup cider vinegar |
2 cups firmly packed brown sugar |
1 1/2 cups raisins |
1 onion (1/2 lb.), chopped |
1/3 cup minced fresh ginger |
2 cloves garlic, minced |
1 tablespoon mustard seed |
Directions:
1. Peel, core, and slice apples about 1/4 inch thick to make about 8 cups. Put slices in a 6- to 8-quart pan.
2. Trim and discard chili stems. For less heat, discard chili seeds. Finely chop chilies; add to apples.
3. Also add vinegar, sugar, raisins, onion, ginger, garlic, and mustard seed. Bring to a boil over high heat. Reduce heat and simmer, stirring occasionally, until apples are very soft when pierced and juice is syrupy, about 1 1/2 hours.
4. Serve warm or cool. Cover airtight and store in the refrigerator.
5. Nutritional analysis per 1/4 cup.
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