Recipe - Smoked Apple Chutney

4 pound Granny Smith apple, peeled
and cut or sliced up
1 lg Red or Green Bell Pepper,
seeded and minced
2 lg Yellow onions, minced
1 lg Clove Garlic, minced
1 2" piece Fresh Ginger,
thinly cut or sliced up
2 tablespoon Yellow mustard seed
One half cup Cider vinegar
One fourth cup Water
1 cup Brown Sugar, packed
Three fourths cup Raisins or Currents

Spray a stainless steel or enamelware Dutch oven with vegetable spray to
make smoke easy to wash off after smoking. Combine all ingredients in pot.
Stir to mix. Place on top rack of smoker. Cover smoker and smoke 4 to 5
hours, stirring chutney occasionally. Add more water if needed. Any
leftovers can be stored in covered jars in refrigerator for several weeks.

NOTES : Try serving this with smoked Pork butt or shoulder.

Posted to bbqdigest V4 #043

Recipe by: Jeanne Voltz

From: Kurt Lucas kurtl@navicom.com

Date: Sun, 29 Dec 1996 13:38:01 0800