Apple Chutney
- 8 c Coarsely diced, peeled and
- -cored green cooking apples
- (about 3 pounds)
- 2 c Coarsely chopped onions
- -(about 1 lb.)
- 2 c White seedless raisins
- 2 c Dark brown sugar
- 1 1/2 c Malt vinegar
- 1 tb Mustard seeds, crushed
- 1 1/2 ts Mixed pickling spice,
- -wrapped in cheesecloth
- 1/2 ts Ground ginger
- 1/2 ts Cayenne pepper
Source:The Cooking of the British Isles - Time/Life
In a heavy 6 to 8 quart enameled or stainless-steel pot, combine all
ingredients. Bring the mixture to a boil, stirring occasionally, then
reduce the heat to low and simmer uncovered for 2 hours, or until most of
the liquid has cooked away and the mixture is thick enough to hold its
shape in a spoon. Stir it frequently as it begins to thicken, to prevent
the chutney from sticking to the sides and bottom.
Remove the pot from the heat. With a large spoon, ladle the chutney
immediately into hot sterilized jars, filling them to within 1/4 inch of
the top and process in boiling water bath 10 minutes for pints and quarts.
<< Joyce Monschein >>
Posted to MM-Recipes Digest by "Rfm" on Sep 26, 98
In a heavy 6 to 8 quart enameled or stainless-steel pot, combine all
ingredients. Bring the mixture to a boil, stirring occasionally, then
reduce the heat to low and simmer uncovered for 2 hours, or until most of
the liquid has cooked away and the mixture is thick enough to hold its
shape in a spoon. Stir it frequently as it begins to thicken, to prevent
the chutney from sticking to the sides and bottom.
Remove the pot from the heat. With a large spoon, ladle the chutney
immediately into hot sterilized jars, filling them to within 1/4 inch of
the top and process in boiling water bath 10 minutes for pints and quarts.
<< Joyce Monschein >>
Posted to MM-Recipes Digest by "Rfm"
