Apple Chutney

I just posted this on my blog. Sorry it's been a while since I've put anything on here! I love apple chutney. I haven't tried this recipe with anything else (ie plums), but I'm sure you could experiment successfully. This is a great way to use up old apples.

Apple Chutney

From Eastside Café in Austin, Texas

1 pound Granny Smith apples

¼ cup apple cider vinegar

1/3 cup sugar

3 tablespoons onion, diced

2 teaspoons fresh jalapenos, seeded and minced (watch for spiciness—hot jalapenos can burn your hands and don’t ever touch your face when handling them)

2 teaspoons fresh ginger, peeled and minced

½ teaspoon fresh garlic minced

½ teaspoon allspice

¼ teaspoon cinnamon

½ teaspoon ground coriander

1/3 cup raisins

Pinch of salt

Peel and quarter apples. You can use an apple slider, but don’t use it on all the apples because it will be a mushy chutney instead of a chunkier one.

Slice in ¼ inch slices. Combine apples and remaining ingredients in a large stock pot.

Bring to a boil, reduce heat, and simmer for 45 minutes.

This recipe doubles and cans very well.