Saturday, October 23, 2010

Apple-Ginger Chutney

I've never understood why chutneys are not as popular here in the States as they are abroad. Yes, they involve a lot chopping, but sometimes after a grueling day, chopping just feels GOOD!!! So therapeautic! I usually do the following as a half batch. It is great served as an appetizer, such as soft brie on a simple cracker and topped with this! It's also great alongside pork and ham. And chicken ...... Put up in small jars, it makes for great holiday gifts.

  • 4 large Granny Smith apples, peeled, cored and chopped
  • 2 cups minced onion
  • 1 1/2 cups cider vinegar (or rice wine vinegar)
  • 1 1/2 cups firmly-packed dark brown sugar
  • 1 cup golden raisins
  • 1/4 cup peeled and minced fresh ginger
  • 1 red bell pepper, minced
  • 3/4 teaspoon dry mustard
  • 3/4 teaspoon salt
  • 1/2 teaspoon dried hot red pepper flakes (or to taste)

In a large saucepan, combine all ingredients and bring to a boil. Lower heat to moderate and  stir occasionally for abut 40 minutes, or until it is thickened. Spoon into glass jars with tight-fitting lids. It  keeps chilled, for two weeks (I've kept it a lot longer).
(makes about six cups)