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Apple Chutney

To allow the flavors to meld together and mellow out, make this a month ahead of time and store in a canning jar.

1 pound Granny Smith apples, coarsely chopped
1 medium onion, finely chopped
2 small red Thai chilies, seeded and finely chopped
1 heaping tablespoon freshly grated ginger
1 ¼ cups granulated sugar
1 teaspoon ground allspice
1 teaspoon ground cloves
1 teaspoon turmeric
½ teaspoon sea salt
¼ teaspoon ground black pepper
1 ½ cups apple cider vinegar

chef’s knife
cutting board
rubber gloves
fine grater
dry measuring cups
dry measuring spoons
medium saucepan
sterile 1-quart canning jar with lid

1. Place all ingredients in saucepan and bring to a boil over high heat.
2. Reduce heat to medium and cook for 30-40 minutes, until mixture begins to thicken.
3. Spoon into canning jar and store at room temperature or refrigerated, until ready to use.

Yields about 3 ½ cups

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