Apple Chutney

8 ingredients
6 steps

Ingredients

  • 1/3 lb gingerroot (the original recipe called for wild ginger root)
  • 1 1/2 cups currants
  • 1 1/2 ounces garlic, peeled and halved
  • 4 cups sugar
  • 2 1/2 cups vinegar (use equal parts of cider vinegar and tarragon vinegar)
  • 3 pints apples, peeled and diced
  • 1 pint peach, peeled and diced
  • 1/2 teaspoon salt

Directions

  1. 1
    Peel and mince ginger fine; wash and drain currants.
  2. 2
    Cook sugar, salt and vinegar together in a large stockpot to a clear syrup; add the ginger root and let it cook in the syrup for 20 minutes.
  3. 3
    Add the rest of the ingredients and let simmer for 5 hours over very low heat.
  4. 4
    Stir occasionally.
  5. 5
    The chutney should be the consistency of a thick marmalade.
  6. 6
    Fill sterilized jars and seal.

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