Monday, June 1, 2009

Apple Chutney

2 large tart cooking apples (such as green Granny Smith), peeled, cored, and chopped
1/2 cup chopped onion
1/4 cup red wine vinegar
1/4 cup brown sugar
1 Tbsp grated orange peel
1 Tbsp grated fresh ginger
1/2 teaspoon allspice

1. Combine all ingredients in a medium saucepan and stir well.
2. Bring to a boil; reduce heat and simmer, covered, for 50 minutes.
3. Uncover and simmer over low heat for a few minutes more to cook off excess liquid; let cool.
4. Cover and refrigerate for up to 2 weeks.

Makes about 2 cups.

*Delicious on top of pork chops or chicken

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