Apple Apricot Chutney
I am on a fresh ginger kick, plus it's the time of year (it's autumn as i write this) to use those fresh apples! I really appreciate that this recipe makes such a small amount that you can keep it in the fridge, without the bother of processing it. Makes a great hostess gift, too.
Steps
In a large heavy pot , combine fruit , vinegar , raisins , ginger , garlic , salt and hot pepper flakes.
Stir well.
Over high heat , bring to a boil.
Next , turn heat down to low , cover pot and simmer for about 10 minutes , or until you see that the apricots have plumped up.
Stir in sugar and return to a simmer.
Cook , uncovered and stirring very often , for about 20 minutes.
Mixture should appear thickened.
Place mixture in a clean pint jar and let cool a bit before screwing on lid.
Then keep chutney refrigerated.
Serve , cold from fridge , with a pork roast or with chicken , or in a sandwich , or with cream cheese and crackers.
Keeps well in fridge for at least 2 weeks--if it lasts that long without being devoured !.
Ingredients
apples, dried apricot, white wine vinegar, golden raisin, fresh ginger, garlic, salt, hot pepper flakes, white sugar