APPLE PLUM CHUTNEY
By using a combination of 2 types of apples, you get a blend of chunky and saucy textures and with the addition of cider, a deep apple flavour. The plum adds more fruitiness and an attractive colour. Serve with pork, ham or chicken -- or -- use as part of an appetizer over cream cheese or a wheel of brie cheese
Provided by Abby Girl
Categories Plums
Time 1h5m
Yield 2 cups
Number Of Ingredients 10
Steps:
- Combine cooking apples, soft apples, onion, ginger, sugar, salt, hot pepper flakes and cider. Bring to a boil over medium high heat. Reduce heat and simmer, stirring occasionally for 10 minutes or until soft apples start to break down.
- Stir in plums and simmer for 5 minutes longer or until plums start to soften and chutney is thickened. Remove from heat and stir in basil or mint.
- In clean canning jars, pour hot chutney into jar, inserting a narrow spatula gently into the jar to remove air bubbles. Let cool. Cover and refrigerate at least 2 days or up to 1 month.
Nutrition Facts : Calories 231.5, Fat 0.4, SaturatedFat 0.1, Sodium 439, Carbohydrate 59.9, Fiber 4.5, Sugar 52.9, Protein 0.9
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