RECIPE # 4855 APPLE CHUTNEY Monday July 9, 2012 - NewsChannel5.com | Nashville News, Weather & Sports

RECIPE # 4855 APPLE CHUTNEY Monday July 9, 2012

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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.

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