Apple-Apricot Chutney

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“I am on a fresh ginger kick, plus it's the time of year (it's autumn as I write this) to use those fresh apples! I really appreciate that this recipe makes such a small amount that you can keep it in the fridge, without the bother of processing it. Makes a great hostess gift, too.”
READY IN:
50mins
YIELD:
2 cups
UNITS:
US

Ingredients Nutrition

  • 1 12 cups coarsely chopped peeled apples (typically, 2 apples are needed)
  • 1 cup halved dried apricot (pack them into measuring cup when measuring)
  • 34 cup white wine vinegar
  • 14 cup golden raisin
  • 2 tablespoons finely minced fresh ginger
  • 2 cloves garlic, peeled and very thinly sliced
  • 14 teaspoon salt
  • 14 teaspoon hot pepper flakes (or less)
  • 1 cup white sugar

Directions

  1. In a large heavy pot (nonaluminum), combine fruit, vinegar, raisins, ginger, garlic, salt and hot pepper flakes; stir well.
  2. Over high heat, bring to a boil.
  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.
  4. Stir in sugar and return to a simmer; cook, uncovered and stirring very often, for about 20 minutes; mixture should appear thickened.
  5. Place mixture in a clean pint (2-cup) jar and let cool a bit before screwing on lid; then keep chutney refrigerated.
  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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