Written by felisa sheskin
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Sunday, 01 March 2009 10:30 |
This fall I got a bushel of organic apples from Westwind Orchards. I made a ton of apple sauce and chutney. Here is a recipe I rely on, with minor variations.
- 12 cups apples (mainly peeled, sliced)
- 3 lemons, chopped small with peel
- 4 cloves garlic, chopped
- 1 medium onion, finely chopped
- 2 c raisins (or currants)
- 3 Tablespoons crystallised ginger, finely chopped
- 2 T salt
- 1 ancho chile, 1 red chile pepper
- 3 c apple cider vinegar
- 2T mustard seed
- 1 T cinnamon
Add everything to the pot and simmer, stirring for 11/2-2 hours. Be careful not to let the center of the pot burn. Keep the heat low and keep stirring. I preserved mine in Ball Jars which means that I steamed the jars, filled them with warm chutney and boiled them for 15 minutes. This recipe produces about 3 quarts of chutney. You could also freeze what you are not using that week.
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Last Updated on Saturday, 18 April 2009 09:18 |