Apple-Apricot Chutney

Name: Apple-Apricot Chutney
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 1 1/2 cups coarsely chopped peeled apples (typically, 2 apples are needed); 1 cup halved dried apricot (pack them into measuring cup when measuring); 3/4 cup white wine vinegar; 1/4 cup golden raisin; 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

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Prep Time: 15 minutes

Cook Time: 35 minutes

Total: 50 minutes

Servings: 2

Cost: $10.22 /serving

Author : Lennie

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Ingredients

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1 1/2 cups coarsely chopped peeled apples (typically, 2 apples are needed)1 cup halved dried apricot (pack them into measuring cup when measuring)3/4 cup white wine vinegar1/4 cup golden raisin2 tablespoons finely minced fresh ginger2 cloves garlic, peeled and very thinly sliced1/4 teaspoon salt1/4 teaspoon hot pepper flakes (or less)1 cup white sugar

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Instructions

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Step 1

In a large heavy pot (nonaluminum), combine fruit, vinegar, raisins, ginger, garlic, salt and hot pepper flakes; stir well.

Step 2

Over high heat, bring to a boil.

Step 3

Next, turn heat down to low, cover pot and simmer for about 10 minutes, or until you see that the apricots have plumped up.

Step 4

Stir in sugar and return to a simmer; cook, uncovered and stirring very often, for about 20 minutes; mixture should appear thickened.

Step 5

Place mixture in a clean pint (2-cup) jar and let cool a bit before screwing on lid; then keep chutney refrigerated.

Step 6

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!

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