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Apple chutney
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| Artist: |
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| Categories: |
Apple, Chicken, Dips & Spreads, Entrees, Fruits, Poultry |
| Yield: |
1 |
| Rating: |
0 |
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Ingredients:
| 8
| cup | Tart apples, peeled, cored | | | -and chopped | | | (about 10 mediu | | 1
| cup | Chopped onion | | 1
| cup | Chopped red bell peppers | | 2
| | Hot red or green chiles | | | -(jalapenos), seeded and | | | -minced | | 1
| | Clove garlic, minced | | 1 1/2
| lbs | Raisins | | 4
| cup | Firmly packed brown sugar | | 3
| tbsp | Mustard seed | | 2
| tbsp | Ground ginger | | 2
| tsp | Ground allspice | | 2
| tsp | Salt | | 4
| cup | Cider vinegar, (5% acidity) |
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Procedures:
| 1 | Combine all ingredients in a 6- to 8-quart nonreactive saucepan or pot. | | 2 | Bring to a boil, reduce heat and simmer, uncovered for 1 to 1-?hour or until dark brown and thick, stirring occasionally at the beginning and constantly at the end. | | 3 | Immediately fill hot, sterilized pint canning jars with mixture, leaving ?inch headspace. | | 4 | Carefully run a non-metallic utensil down inside of jars to remove trapped air bubbles. | | 5 | Wipe jar tops and threads clean. | | 6 | Place not lids on jars and screw on bands tightly. | | 7 | Process in boiling water bath for 10 minutes. | | 8 | Notes : makes 4-5 pints recipe by: lon hal |
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