APPLE CHUTNEY

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Apple Chutney image

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

Provided by Molly53

Categories     Fruit

Time 5h25m

Yield 6 8-ounce jars

Number Of Ingredients 8

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

Steps:

  • 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.

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