Green apple-jalapeno chutney

Yield: 1 Servings

Measure Ingredient
1½ pounds (about 4) ripe green or yellow apples (Crispin, Granny Smith, Golden Delicious, etc.)
1 large Papaya (about 1 lb.), peeled, seeded & cut up
2 mediums Onions, cut up
1 medium Red sweet pepper, cut up
8 smalls Fresh jalapeno peppers, seeded (!) and cut up, about 1/2 cup (Definitely inadequate)
1¼ cup Cider or white vinegar
\N \N 1/1/4 c sugar
½ cup Raisins
1 tablespoon Dry mustard
½ teaspoon Salt

Better Homes & Gardens 11-96

Wash, core, and cut up apples. Use a food processor to chop the apples, papaya, onions, red pepper, and jalapenos; you may have to do several batches.

Combine all ingredients in 4-qt pot. Bring to a boil, stirring to dissolve sugar; reduce heat. Simmer, uncovered, for 30 minutes, stirring occasionally.

Ladle into ½ pint canning jars, leaving ½ inch headroom. Process in boiling water bath for 10 minutes.

I got 7½ half-pint jars from this.

Per tablespoon: 17 cal, 0 fat, 0 chol, 39 mg sodium, 4 g carbo Posted to CHILE-HEADS DIGEST V3 #147 Date: Fri, 01 Nov 1996 17:07:54 +0000 From: jschell@... (Schell, John)

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