Apple Ginger Chutney
Summary
| Yield | |
|---|---|
| Prep time | 45 minutes |
| Recipes | Sauces & Spreads |
Description
Chutney goes wonderfully with local meat (like roasted chicken or turkey, beef, or pork), or with vegetarian Indian dishes, like lentil or vegetable stews and rice. We served this with pork chops and a side of sweet potatoes and kale. Any leftovers can be kept in the refrigerator for a couple of weeks or frozen for several months. We will probably eat the leftovers with some Indian food this week.
Ingredients
| 2 | apple (peeled, cored, and chopped--Macoun works well here) | |
| 1 | red onion (minced) | |
| 1⁄2 | Cup | apple cider vinegar |
| 1⁄2 | Cup | brown sugar |
| 1⁄2 | Cup | raisins |
| 1 1⁄2 | Tablespoon | fresh ginger (grated) |
| 1⁄2 | chili, serrano (seeded) | |
| 1⁄2 | Teaspoon | mustard seeds |
| 1⁄4 | Teaspoon | salt |
Instructions
In a large saucepan combine the apples, the onion, the vinegar, the brown sugar, the raisins, the ginger, the chili, the mustard, and the salt. Bring the mixture to a boil, stirring, and cook it uncovered over moderate heat, stirring occasionally, for 40 minutes, or until it is thickened.
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