APPLE AND GREEN PEAR CHUTNEY
2 cups apple cider vinegar
3 cups dark brown sugar
10 large tart apples, peeled, cored, coarsely chopped
5 green firm pears, peeled, cored, coarsely chopped
2 large red bell peppers, cleaned and coarsely chopped
1 cup dried currants
1 cup coarsely chopped onion
1/2 cup peeled and finely chopped fresh ginger
2 large lemons, seeded and finely chopped (include rind)
2 tsp whole mustard seeds
1 tbsp coarsely chopped fresh mint
1 tbsp salt
In a large, nonreactive pot, bring vinegar and brown sugar to a boil over high heat. Add all other ingredients and turn heat to a simmer. Cook, stirring occasionally, until thickened, about 45 minutes.
Pour into sterilized jars. Cool then seal. Store in refrigerator.
Makes 8 pints
Source: Lee Bailey's California Wine Country Cooking
2 cups apple cider vinegar
3 cups dark brown sugar
10 large tart apples, peeled, cored, coarsely chopped
5 green firm pears, peeled, cored, coarsely chopped
2 large red bell peppers, cleaned and coarsely chopped
1 cup dried currants
1 cup coarsely chopped onion
1/2 cup peeled and finely chopped fresh ginger
2 large lemons, seeded and finely chopped (include rind)
2 tsp whole mustard seeds
1 tbsp coarsely chopped fresh mint
1 tbsp salt
In a large, nonreactive pot, bring vinegar and brown sugar to a boil over high heat. Add all other ingredients and turn heat to a simmer. Cook, stirring occasionally, until thickened, about 45 minutes.
Pour into sterilized jars. Cool then seal. Store in refrigerator.
Makes 8 pints
Source: Lee Bailey's California Wine Country Cooking
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