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Prep Time: 25 Minutes Cook Time: 275 Minutes |
Ready In: 300 Minutes Servings: 6 |
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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. Ingredients:
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 |
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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