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Rose's Hot and Spicy Apple Chutney

Yield Makes about 6 cups
Notes: Rose Stuhlsatz, at the Big Apple stand in Camino, California, cans her chutney. But it can be refrigerated for up to 6 months.

Ingredients

  • 2 1/4 to 2 1/2 pounds apples such as Granny Smith, Gravenstein, or Stayman Winesap
  • 2 to 3 fresh jalapeño chilies (1 1/2 to 2 oz. total)
  • 1 cup cider vinegar
  • 2 cups firmly packed brown sugar
  • 1 1/2 cups raisins
  • 1 onion (1/2 lb.), chopped
  • 1/3 cup minced fresh ginger
  • 2 cloves garlic, minced
  • 1 tablespoon mustard seed

Nutrition Information

  • calories 126
  • caloriesfromfat 2.1 %
  • protein 0.6 g
  • fat 0.3 g
  • satfat 0.0 g
  • carbohydrate 32 g
  • fiber 1.4 g
  • sodium 8.9 mg
  • cholesterol 0.0 mg

How to Make It

  1. Peel, core, and slice apples about 1/4 inch thick to make about 8 cups. Put slices in a 6- to 8-quart pan.

  2. Trim and discard chili stems. For less heat, discard chili seeds. Finely chop chilies; add to apples.

  3. Also add vinegar, sugar, raisins, onion, ginger, garlic, and mustard seed. Bring to a boil over high heat. Reduce heat and simmer, stirring occasionally, until apples are very soft when pierced and juice is syrupy, about 1 1/2 hours.

  4. Serve warm or cool. Cover airtight and store in the refrigerator.

  5. Nutritional analysis per 1/4 cup.