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Garlic Chutney


2 pounds apples, peeled, cored and quartered
1-1/2 pints white vinegar
2 pounds dark brown sugar
1 pound raisins
2 heads garlic, cloves separated, peeled and chopped fine
4 ounces crystallized ginger, chopped fine
1-1/2 teaspoons dry mustard
1 teaspoon salt
1 tablespoon dry pepper flakes

Cook apples in vinegar till soft and mushy. .Add remaining ingredients (adding only half the pepper flakes) and mix well. Cook over moderate heat about 10 minutes. Taste. If spicier taste wanted, add remaining pepper flakes. Cook 15 minutes more, stirring occasionally. Pour into sterile jars and seal. If not sealing, store in refrigerator.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.