TANGY APPLE-GINGER CHUTNEY

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Tangy Apple-Ginger Chutney image

For an afternoon snack, we spread this tangy chutney over a bagel with cream cheese. For more kick, add black pepper, red pepper and cumin. -Aysha Schurman, Ammon, Idaho

Provided by Taste of Home

Time 1h

Yield 3 cups.

Number Of Ingredients 17

2 tablespoons olive oil
1 medium red onion, chopped
1/2 cup chopped sweet red pepper
2 green onions, finely chopped
2 medium McIntosh apples, peeled and chopped
1 small Granny Smith apple, peeled and finely chopped
1/3 cup finely chopped pickled banana peppers
1 cup golden raisins
1 cup apple cider or juice
2/3 cup cider vinegar
1/2 cup packed brown sugar
3 tablespoons minced fresh gingerroot
1/2 teaspoon salt
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon white pepper

Steps:

  • In a 6-qt. stockpot, heat oil over medium-high heat. Add red onion, sweet red pepper and green onions; cook and stir 3 minutes. Add apples and banana peppers; cook and stir 3 minutes longer., Stir in remaining ingredients. Bring to a boil, stirring occasionally. Reduce heat to medium-low; simmer, uncovered, 30-35 minutes or until liquid is almost evaporated, stirring occasionally. Serve warm or cold. Refrigerate leftovers.

Nutrition Facts :

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