You can eat this as soon as you make it but the flavors blend together and become amazing after 2 or 3 months. It is wonderful on roasted pork or chicken kinda like cranberry relish at thanksgiving. It is also good with cheddar cheese and crackers. The unopened jars will keep for 2 years or so. Once they are opened it needs to be refrigerated and eaten within 3 weeks.
servesmakes about 3-4 cups of chutney.
prep time1 Hr
cook time1 Hr
granny smith apples peeled, cored and diced small
1 1/2 c
chopped yellow onion
minced fresh ginger
oranges, zested and juiced
light brown sugar packed
apple cider vinegar
dry powdered mustard
1 1/2 tsp
raisins or chopped dates.
How To Make
Combine all the ingredients except raisins(or dates) in a large saucepan
Bring mixture to a boil over medium-high heat . Stir constantly
Reduce the heat to a simmer and continue cooking, stirring occasionally, for 50 minutes to an hour and a half, until most of the liquid has evaporated.
Discard the bay leaves. Add in the raisins (or dates)
Ladle the hot chutney into sterilized glass jars and seal.
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