Apple Mint Chutney Recipe
Ingredients
| 3 cups sliced peeled tart cooking apples, such as Red Rome or Haralsen | ||
| Golden Raisins | 1/2 Cup (16 tbs) | |
| Firmly packed brown sugar | 1/2 Cup (16 tbs) | |
| Cider vinegar | 1/3 Cup (16 tbs) | |
| Onion | 1/4 Cup (16 tbs), chopped | |
| 2 tablespoons chopped fresh mint or 1 1/2 teaspoons dried mint leaves | ||
| Salt | 1/4 Teaspoon | |
Directions
In medium saucepan, combine all ingredients; mix well.
Bring to a rolling boil over medium heat, stirring frequently.
Boil 4 to 5 minutes or until apples are softened and begin to break apart.
Cool slightly.
Ladle into 2 clean, hot 8 oz. jars; screw lids on firmly.
Store in refrigerator up to 3 weeks or freezer up to 3 months.
Bring to a rolling boil over medium heat, stirring frequently.
Boil 4 to 5 minutes or until apples are softened and begin to break apart.
Cool slightly.
Ladle into 2 clean, hot 8 oz. jars; screw lids on firmly.
Store in refrigerator up to 3 weeks or freezer up to 3 months.
Chef
