Apple Chutney

Apple Chutney
I love chutney as a side for Indian and Mideastern dishes, on toasted cheese sandwiches, and as a side condiment to poultry and pork. Feel free to substitute other fruit with this recipe. Mango is one of my favorites.

• 3 large tart cooking apples (such as green Granny Smith) peeled, cored, and chopped
• 1 red or green bell pepper, cored and sliced thin
• 1/2 cup chopped onion
• 1/3 cup apple cider vinegar
• 1/4 cup brown sugar
• 1 tbs grated orange peel
• 1 tbs grated fresh ginger
• 1/2 tsp ground allspice

Combine all ingredients in a medium saucepan and stir well. Bring to a boil; reduce heat and simmer, covered, for 30 minutes, stirring often. Uncover and simmer over low heat for a few minutes more to cook off excess liquid; let cool. Cover and refrigerate for up to 2 weeks.
Makes about 2 ½ cups

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Apple Chutney

Chutney is a wonderful accompaniment to all your favorite dishes. It also goes well with the boursin cheese recipe that follows.

Author Susan Evans, Certified Clinical Herbalist

Ingredients

• 3 large tart cooking apples such as green Granny Smith peeled, cored, and chopped
• 1 red or green bell pepper cored and sliced thin
• 1/2 cup chopped onion
• 1/3 cup apple cider vinegar
• 1/4 cup brown sugar
• 1/4 cup raisins or dried currants optional
• 1 tbs grated orange peel
• 1 tbs grated fresh ginger
• 1/2 tsp ground allspice

Instructions

1. Combine all ingredients in a medium saucepan and stir well. Bring to a boil; reduce heat and simmer, covered, for 30 minutes, stirring often. Add water if it becomes too thick. Uncover and simmer over low heat for a few minutes more to cook off excess liquid; let cool. Cover and refrigerate for up to 2 weeks. Makes about 2 ½ cups

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