Apple Chutney

Name: Apple Chutney
Prep time: 25 min
Cook time: 5 h
Total time: 5 h 25 min
Yield: 6 8-ounce jars
Ingredients: 1/3 lb gingerroot (the original recipe called for wild ginger root); 1 1/2 cups currants; 1 1/2 ounces garlic, peeled and halved; 4 cups sugar; 2 1/2 cups vinegar (use equal parts of cider vinegar and tarragon vinegar); 3 pints apples, peeled and diced; 1 pint peach, peeled and diced; 1/2 teaspoon salt

Submitted by Molly53

"Zingy flavors from the Southern Chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Delicious with chicken or game."

Download

Ready In:: 5hrs 25mins
Ingredients:: 8
Yields:: 6 8-ounce jars

ingredients

¹⁄₃ lb gingerroot (the original recipe called for wild ginger root)
1 ¹⁄₂ cups currants
1 ¹⁄₂ ounces garlic, peeled and halved
4 cups sugar
2 ¹⁄₂ cups vinegar (use equal parts of cider vinegar and tarragon vinegar)
3 pints apples, peeled and diced
1 pint peach, peeled and diced
¹⁄₂ teaspoon salt

directions

Peel and mince ginger fine; wash and drain currants.
Cook sugar, salt and vinegar together in a large stockpot to a clear syrup; add the ginger root and let it cook in the syrup for 20 minutes.
Add the rest of the ingredients and let simmer for 5 hours over very low heat.
Stir occasionally.
The chutney should be the consistency of a thick marmalade.
Fill sterilized jars and seal.