Apple & green pear chutney
8 Pints
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Apple cider vinegar |
| 3 | cups | Sugar, brown, dark |
| 10 | larges | Apple, tart; peeled, cored, & coarsely chopped |
| 5 | Pear, green firm; peeled, cored, & coarsely chopped | |
| 2 | larges | Bell pepper, red; cleaned & coarsely chopped |
| 1 | cup | Currants, dried |
| 1 | cup | Onion; coarsely chopped |
| ½ | cup | Ginger, fresh; peeled & finely chopped |
| 2 | larges | Lemons; seeded & finely chopped (include rind) |
| 2 | teaspoons | Mustard seeds, whole |
| 1 | tablespoon | Mint, fresh; coarsely chopped |
| 1 | tablespoon | Salt |
| ISBN# 0-517-57450-0 | ||
| From: Sallie Austin Krebs | ||
Directions
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 and seal.
Source: Lee Bailey's California Wine Country Cooking