V
Valerie
Guest
Mille's Apple Chutney
20-30 apples, finely sliced
1 qt. white distilled vinegar
3 lbs. brown sugar, packed
2 lbs. seedless raisins
1 freshly grated ginger root
6 cloves of garlic, minced
6 or 8 hot chili peppers, finely chopped
1 tsp. salt
Combine all ingredients in large pot. Cook slowly until apples turn
brown, about one or two hours. Pour into hot, sterilized bottles. Seal
and process for 20 minutes. *Chili peppers give a hot taste. Decrease
amount of peppers accordingly.
>From the "All About Pickling" cookbook.
--
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20-30 apples, finely sliced
1 qt. white distilled vinegar
3 lbs. brown sugar, packed
2 lbs. seedless raisins
1 freshly grated ginger root
6 cloves of garlic, minced
6 or 8 hot chili peppers, finely chopped
1 tsp. salt
Combine all ingredients in large pot. Cook slowly until apples turn
brown, about one or two hours. Pour into hot, sterilized bottles. Seal
and process for 20 minutes. *Chili peppers give a hot taste. Decrease
amount of peppers accordingly.
>From the "All About Pickling" cookbook.
--
Rec.food.recipes is moderated by Patricia Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/