Apple-apricot chutney

8 Servings

Ingredients

Quantity Ingredient
1 pounds Apple; peeled diced tart
½ cup Apricot; coarsely chopped dried
¾ cup Cider vinegar
½ Lemon; (zest and pulp prepared separately)
¾ cup Light brown sugar; packed
¼ cup Fresh ginger; minced
2 Cloves garlic; minced
½ cup Golden raisins
2 Shallots; chopped
2½ teaspoon Salt

Directions

From: "Mardi Wetmore" <mardiw@...> Date: Sat, 3 Aug 1996 14:17:46 +0000 In medium nonreactive saucepan combine all ingredients. Boil gently, uncovered, until thickened, 20 to 30 minutes. Let cool to room temperature. Store chutney tightly covered in refrigerator for up to two weeks or can. Serve with grilled poultry or pork Digest eat-lf.v096.n113

From the EAT-LF recipe list. Downloaded from Glen's MM Recipe Archive, .

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