APPLE GARLIC CHUTNEY RECIPE
4-5 tart apples, peeled, cored and coarsely chopped
1 cup dried apricots chopped into little cubes
1 cup golden raisins
6-7 garlic cloves, peeled and mashed
2 tsp. grated and peeled fresh ginger
1 cup sugar
1 1/2 cups cider or red wine vinegar
1 tsp salt
1/2-1 tsp cayenne pepper (to taste)
In a non-reactive pot (not aluminum or iron) combine all ingredients. Bring to a boil and reduce to simmer, stirring often. Add more vinegar if necessary to prevent burning. Cook for about 30 minutes until the apples are softened and the mixture is thickened. Taste and add more salt, sugar or vinegar if necessary. To give it a nice kick I add a teaspoon of grated ginger and a clove of pressed garlic after I turn off the heat and stir it in.
Remove from heat and cool to room temperature. Spoon into sterile jars and cover tightly. Refrigerate for several days and up to two weeks to allow flavors to mellow. This chutney can be kept in the fridge for up to 2 months.