TAMMY ALGOOD / TN DEPARTMENT OF AGRICULTURE
"Good to the Core Apple Chutney"
5 Granny Smith or Newtown Pippin apples, cored, peeled, and chopped
2-1/2 cups sugar
1-1/4 cups red wine vinegar
1/2 cup dried apricots, chopped
1/2 cup dried peaches, chopped
1/2 cup dried pears, chopped (if you can't find these, add 1/4 cup each to the peaches and apricots)
1/3 cup golden raisins
6 garlic cloves, minced
2 teaspoons salt
3/4 teaspoon cayenne
In a large saucepan over medium-high heat, combine the apples, sugar, vinegar, apricots, peaches, pears, raisins, garlic, ginger, salt, and cayenne. Bring to a boil and reduce heat to medium. Simmer 35 to 40 minutes, stirring often. Cool to room temperature. Spoon into canning jars and refrigerate 2 weeks before using.
Yield: 3 1/4 cups Note: This chutney will keep 2 months in the refrigerator.