Smoked apple chutney

Yield: 1 Servings

Measure Ingredient
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 2" piece Fresh Ginger, thinly sliced
2 tablespoons Yellow mustard seed
½ cup Cider vinegar
¼ cup Water
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

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