Apple Chutney Recipe by Ruth Paget
Serves 4
Ingredients:
-1 (15-ounce) can apple slices
-2 cups apple juice
-1 cup brown sugar
-1/4 cup cider vinegar
-1 cup white raisins (sultanas)
-1 peeled and sliced onion
-1 peeled and sliced lemon
-1 teaspoon mustard
-1 teaspoon ginger
-1 teaspoon nutmeg
-1 teaspoon chili powder
-1 cup chopped walnuts
-1/2 cup diced pimiento
-1/4 cup chili sauce
Steps:
1-Combine all ingredients in a large saucepan except the walnuts, pimiento, and chili sauce. Bring to a boil and simmer for 30 minutes.
2-At the end of the 30 minutes, add walnuts, pimiento, and chili sauce. Simmer for an additional 15 minutes.
3-Pour chutney into hot, sterilized glass jars and seal.
(Careful with the hot jars. Consult the Joy of Cooking for instructions on canning, if needed or a county extension agent.)
Chutney will keep for several weeks once opened in the refrigerator.
Serve with meat.
Source: Rose Pennington – circa 1950s
By Ruth Paget, author Eating Soup with Chopsticks and Marrying France
