Apple Chutney From The New Revised Moosewood Cookbook Recipe

Ingredients for Apple Chutney From The New Revised Moosewood Cookbook

• 4 pounds apples, peeled, cored, and coarsely chopped
• Garlic Clove
• Fresh Ginger
• Cinnamon
• Cloves
• Salt
• Brown Sugar
• Apple Cider Vinegar
• Cayenne

How to Make Apple Chutney From The New Revised Moosewood Cookbook

1. Peel, core, and coarsely chop 4 pounds of apples. (You can leave the peel on for extra texture and nutrients if desired.)
2. In a large saucepan, combine the chopped apples with 1 large onion, finely chopped; 1 cup packed brown sugar; 1 cup cider vinegar; 1/2 cup raisins; 1/4 cup chopped crystallized ginger; 1 teaspoon ground cinnamon; 1/2 teaspoon ground cloves; 1/4 teaspoon ground allspice; and 1/2 teaspoon salt.
3. Bring the mixture to a boil over medium-high heat.
4. Reduce heat to low, cover, and simmer for 45-60 minutes, stirring occasionally, until the apples are very soft and the chutney has thickened. (Adjust simmer time depending on the apple variety; harder apples may require longer cooking time.)
5. If the chutney is still chunky after simmering, use a potato masher to achieve your desired consistency.
6. Remove from heat and let cool completely.
7. Transfer the cooled chutney to sterilized jars, leaving 1/2 inch headspace.
8. Seal the jars tightly and refrigerate. Your homemade apple chutney will keep for several weeks in the refrigerator.