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Prep Time: 45 Minutes Cook Time: 40 Minutes |
Ready In: 85 Minutes Servings: 4 |
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This very flexible chutney goes well with curries, chicken, pork, lamb, and game. Serve it with cream cheese and crackers...over a warmed wheel of brie cheese...in marinades, salads and dressings. The possibilities are endless. Ingredients:
2 apples, peeled, cored, and chopped (or peaches) |
3 large mangoes, peeled and chopped |
1/2 medium sweet red pepper, chopped |
1 1/2 cups sugar |
1 cup onion, finely chopped |
1/2 cup golden raisin |
1/2 cup white vinegar |
1/4 cup gingerroot, peeled and grated |
1 tablespoon lemon juice |
2 teaspoons curry powder |
1/2 teaspoon nutmeg |
1/2 teaspoon cinnamon |
1/2 teaspoon salt |
Directions:
1. Combine apples, mangoes, red pepper, sugar, onion, raisins, vinegar, and gingerroot in a large saucepan. Bring to a boil over high heat, reduce heat, and boil gently, uncovered, for 20 minutes or until fruit is tender and mixture is thickened, stirring occasionally.
2. Add lemon juice, curry powder, nutmeg, cinnamon, and salt; boil gently for 5 minutes.
3. Remove hot jars from canner and ladle chutney into jars to within 1/2 inch of rim . Process 10 minutes for half-pint jars and 15 minutes for pint jars.
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