Yield: 1 Servings
|4 pounds||Granny Smith apple, peeled and sliced|
|1 large||Red or Green Bell Pepper, seeded and diced|
|2 larges||Yellow onions, diced|
|1 large||Clove Garlic, minced|
|1 \N||2\" piece Fresh Ginger, thinly sliced|
|2 tablespoons||Yellow mustard seed|
|½ cup||Cider vinegar|
|1 cup||Brown Sugar, packed|
|¾ cup||Raisins or Currents|
Spray a stainless steel or enamelware Dutch oven with vegetable spray to make smoke easy to wash off after smoking. Combine all ingredients in pot.
Stir to mix. Place on top rack of smoker. Cover smoker and smoke 4 to 5 hours, stirring chutney occasionally. Add more water if needed. Any leftovers can be stored in covered jars in refrigerator for several weeks.
NOTES : Try serving this with smoked Pork butt or shoulder.
Posted to bbq-digest V4 #043
Recipe by: Jeanne Voltz
From: Kurt Lucas <kurtl@...>
Date: Sun, 29 Dec 1996 13:38:01 -0800