Recipe - Apple-Apricot Chutney
Categories: Condiment, Apple-Apricot Chutney
1 pound Apple; peeled minced tart
One half cup Apricot; coarsely chopped
dried
Three fourths cup Cider vinegar
One half Lemon; (zest and pulp
prepared separately)
Three fourths cup Light brown sugar; packed
One fourth cup Fresh ginger; minced
2 Cloves garlic; minced
One half cup Golden raisins
2 Shallots; chopped
2 One half teaspoon Salt
From: "Mardi Wetmore" mardiw@wco.com
Date: Sat, 3 Aug 1996 14:17:46 +0000
In medium nonreactive saucepan combine all ingredients. Boil gently,
uncovered, until thickened, 20 to 30 minutes. Let cool to room
temperature. Store chutney tightly covered in refrigerator for up to two
weeks or can. Serve with grilled poultry or pork
Digest eatlf.v096.n113
From the EATLF recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
Apple-Apricot Chutney recipe makes 100 Servings
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