Recipe - Lemon-Apricot Chutney

1 md Lemon with firm peel
2 small Granny Smith apples
(about Three fourths lb)
6 ounce Dried apricots; cut into
small pieces
2/3 cup Golden raisins
1/3 cup Coarsely chopped shallots
1 cup Light brown sugar; packed
2/3 cup Cider vinegar
2 One half teaspoon Minced garlic
One half teaspoon Ground ginger
One fourth teaspoon Cinnamon
One fourth teaspoon Chili powder
1/8 teaspoon Salt
1 ds Ground coriander
1 ds Ground cloves
1 ds Black pepper
1 ds Cayenne

Date: Mon, 25 Mar 96 13:36:06 0500

From: mperusek@ford.com
Asha asked for chutney recipes. Here's an interesting one, taken from a
Detroit newspaper.

Cut ends from lemon and discard. Cut lemon into 8 wedges. Slice each
wedge crosswise very thinly, so that you have small lemon pieces. Place in
heavy saucepan. Peel (if you want) and core apples, then cut into very
small pieces. Add to saucepan. Add apricots, raisins, shallots, brown
sugar, vinegar, garlic, ginger, cinnamon, and all the spices. Place the pan
over very low heat and cook until the mixture is quite thick, 30 to 40
minutes, stirring frequently to prevent burning.

When done, remove from heat and cool. Spoon into container. Cover and
refrigerate up to a week. Makes 2 cups. (Seems to me this might keep
longer. It's hard to eat 2 cups of chutney in a week unless there are lots
of prople doing the eating.)

FATFREE DIGEST V96 #84

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.