Green
Apple Chutney
3 pounds of Granny Smith apples, peeled,
cored and coarsely chopped
1/2 cup chopped fresh ginger
1 and 1/2 cups light brown sugar
1 cup cider vinegar
1 teaspoon cinnamon
1 teaspoon mustard seeds
1/2 teaspoon crushed red pepper
1/4 teaspoon ground cloves
2 cups chopped onions
2/3 cup currents
1/4 teaspoon salt
In a large non-reactive saucepan, combine
all ingredients over high heat until the sugar melts
and the syrup begins to boil. Stir
to combine well, reduce heat to medium and continue to cook until the liquid
has reduced to a thick syrup, the apples are tender and the onions are
transparent, about 40 minutes.
Remove from heat and allow to cool
to room temperature. Transfer to a non-reactive bowl and refrigerate, covered
for up to one month.
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