JANE GAITHER / GOURMET GADGET GAL
Apple Mango Chutney – from Complete Book of Small Batch Preserving, by Ellie Topp
3 medium tart apples, peeled, cored and chopped
2 large mangos, peeled and chopped
1/2 medium sweet red pepper
1 1/2 cups granulated sugar
1 cup finely chopped onion
1/2 cup golden raisins
1/2 c white vinegar
1/4 cup finely chopped peeled gingerroot
1 tablespoon lemon juice
2 teaspoons curry powder
1/2 teaspoon each: ground nutmeg, cinnamon, and salt
Combine apples, mangos, red pepper, sugar, onion, raisins, vinegar and gingerroot in a large non-reactive saucepan. Bring to a boil over high heat, reduce heat and boil gently, uncovered for 20 minutes or until fruit is tender and mixture has thickened, stirring occasionally. Add lemon juice, curry powder, nutmeg, cinnamon and salt: boil gently for 5 minutes.
Remove hot jars from the canner and ladle chutney into jars within ½ inch of the rim – a canning funnel generally has a guide. Place lids on top and process for 10 minutes for ½ pint jars. 15 minutes for pint jars
Makes 5 cups or 5 1/2 pint jars
Apple Mango Chutney & Cream Cheese Dip, by Jane Gaither
12 ounces of cream cheese (1 1/2 bars)
6 sliced green onions
1/2 cup golden raisins
8 slices cooked crumbled bacon
2 tablespoons sour cream
1 teaspoon curry powder
1/3 cup chopped salted peanuts
1/2 pint apple mango chutney, divided
Combine all ingredients, reserving half of the chutney and mix. Top with the remaining chutney. Serve with party crackers.
