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“Zingy flavors from the Southern Chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Delicious with chicken or game.”
READY IN:
5hrs 25mins
YIELD:
6 8-ounce jars
UNITS:
US

Ingredients Nutrition

  • 13 lb gingerroot (the original recipe called for wild ginger root)
  • 1 12 cups currants
  • 1 12 ounces garlic, peeled and halved
  • 4 cups sugar
  • 2 12 cups vinegar (use equal parts of cider vinegar and tarragon vinegar)
  • 3 pints apples, peeled and diced
  • 1 pint peach, peeled and diced
  • 12 teaspoon salt

Directions

  1. Peel and mince ginger fine; wash and drain currants.
  2. 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.
  3. Add the rest of the ingredients and let simmer for 5 hours over very low heat.
  4. Stir occasionally.
  5. The chutney should be the consistency of a thick marmalade.
  6. Fill sterilized jars and seal.

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