Apple Chutney From The New Revised Moosewood Cookbook Recipes

Steps:

• Combine the apples, onion, ginger, orange juice, vinegar, brown sugar, mustard seeds, pepper flakes and salt and in a large saucepan. Bring the mixture to a boil over medium-high heat, stirring occasionally. Reduce the heat to simmer and continue cooking, stirring occasionally, for 50 minutes to 1 hour, until most of the liquid has evaporated. Take off the heat and add the raisins.
• Set aside to cool and store covered in the refrigerator for up to 2 weeks.

Steps:

• Coarsely chop the apples, with or without peel.
• Place them in a medium sized saucepan with all remaining ingredients.
• Bring to a boil, then lower heat to simmer.
• Simmer uncovered about 45 minutes, stirring occasionally, or until everything is very soft.
• Enjoy the delicious smell wafting through your house.
• Cool and transfer to a sterile jar.
• Refrigerate.
• Sometimes the apples I use are harder and still chunky at the end of cooking, so I mash them with the potato masher.

Steps:

• In a saucepan, mix the apples, onion, ginger, vinegar, white sugar, brown sugar, cinnamon, white pepper, cardamom, and nutmeg. Bring to a boil, reduce heat, and cover. Simmer 30 minutes, stirring frequently, until the apples are tender. Mix in some water if necessary to keep the ingredients moist. Remove the onion and ginger, and store in the refrigerator until ready to serve.