|
1 1/2 cups coarsely chopped peeled Apples
1 cup halved dried Apricots
3/4 cup White Wine Vinegar
1/4 cup golden Raisins
2 Tablespoons finely minced fresh Ginger
2 Cloves Garlic, peeled and very thinly sliced
1/4 teaspoon Salt
1/4 teaspoon Hot Pepper Flakes (or less)
1 cup White Sugar
|
|
|
In a large heavy pot (nonaluminum), combine fruit, vinegar, raisins, ginger, garlic, salt and hot pepper flakes; stir well. Over high heat, bring to a boil. Next, turn heat down to low, cover pot and simmer for about 10 minutes, or until you see that the apricots have plumped up. Stir in sugar and return to a simmer; cook, uncovered and stirring very often, for about 20 minutes; mixture should appear thickened. Place mixture in a clean pint (2-cup) jar and let cool a bit before screwing on lid; then keep chutney refrigerated. Serve, cold from fridge, with a pork roast or with chicken, or in a sandwich, or with cream cheese and crackers; keeps well in fridge for at least 2 weeks--if it lasts that long without being devoured.
|
