Appetizers, Misc Desserts

Apple - Apricot Chutney

  • 1 pound Tart apples, peeled and diced
  • 1/2 cup Coarsely chopped dried apricots
  • 3/4 cup Cider vinegar
  • 1/2 Lemon (zest & pulp prepared separately)
  • 3/4 cup Light-brown sugar, packed
  • 1/4 cup Minced fresh ginger
  • 2 cloves Garlic, minced
  • 1/2 cup Golden raisins
  • 2 Shallots, chopped
  • 2 1/2 teaspoons Salt
  • Pinch Cayenne pepper

    • In medium nonreactive saucepan combine all ingredients. Boil gently, uncovered,until thickened, 20 to 30 minutes. Let cool to room temperature. Store chutney tightly covered in refrigerator for up to two weeks. Serve with grilled poultry or pork.

    This can also be canned, but I don't know too much about canning so I just make enough for the two week refrigerator.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Ronald Walton of New York, New York. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!