Recipe - Applesauce Chutney

6 cup Chopped apples; peeled and
cored
1 cup Raisins
One half cup Finely chopped fresh ginger
1 One half cup Sugar; or up to 2cups
sugar, depending on
sweetness of apples
1 cup White vinegar
One half teaspoon Ground allspice
One fourth teaspoon Ground clove
1 teaspoon Cinnamon

Wash 2 pint jars with lids, or 4 halfpint jars with lids; set aside.

Combine the apples, raisins, ginger, sugar, vinegar and spices in a large
saucepan. Place over mediumlow heat and bring to a boil, stirring often.
Reduce heat to low and simmer, stirring often, until the apples are tender
enough to mash with a fork. This should take about 10 to 15 minutes.

Mash and stir the chutney until it is almost smooth. Don't worry about
little lumps as long as the apples are soft.

Ladle the chutney into the jars, leaving about One half inch of head space in
the jar. Put the lids snugly on and let cool.

Refrigerate the chutney if you will be using it within a week or two, or
freeze for longer storage. Yields 4 cups. PER TABLESPOON: 25 calories, 0 g
protein, 7 g carbohydrate, 0 g fat (0 g saturated), 0 mg cholesterol, 1 mg
sodium, 0 g fiber.

This makes a lovely holiday gift. http://www.sfgate.com/ nov25/98

Recipe by: Marion Cunningham for the SF Chronicle nov 1998

Posted to EATLF Digest by kitpath@earthlink.net on Nov 25, 1998, converted
by MM_Buster v2.0l.