Recipes
Ingredients
- 5 apples (Gravenstein, Golden Delicious or Crimson Apples work well), peeled, cored, and chopped into ½ inch pieces, about 5-7 cups
- ¾ cup apple cider vinegar
- ⅓ cup crystallized ginger, chopped
- 1 onion, peeled and chopped
- 1 ½ cups unpacked brown sugar
- ¼ cup golden raisins
- ¼ teaspoon cinnamon
- 1 ½ teaspoons whole mustard seeds
- 1 ½ teaspoons whole fennel seeds, toasted
- Zest of 2 lemons
- Put all ingredients in a saucepan, except the lemon zest. Bring to a boil, reduce to medium heat.
- On medium heat gently simmer for 30 to 40 minutes until almost all liquid is absorbed.
- Take off the heat and add the lemon zest.
- Cool to room temperature, put into glass jars and store in the refrigerator. Will keep for a couple of months refrigerated.
- Cooking Tip: For a stronger fennel flavor, 1 ½ teaspoons of Pernod can be added along with the lemon zest when removed from the heat.
Chef's Narrative
Fall is a great time to make chutneys. They will keep for a couple of months refrigerated. This chutney is great on grilled pork chops or with roasted leg of lamb.
Recipe Substitutions
Nutrition Facts:
Total Calories Per Serving: 130, Total Fat: 0g, Saturated: 0g, Trans Fat: 0g, Sodium: 5mg, Potassium: 108mg, Carbohydrate: 35g, Dietary Fiber: 2g, Protein: 0g
Allergens:
None
Chef's Narrative
Fall is a great time to make chutneys. They will keep for a couple of months refrigerated. This chutney is great on grilled pork chops or with roasted leg of lamb.
Recipe Substitutions
Nutrition Facts:
Total Calories Per Serving: 130, Total Fat: 0g, Saturated: 0g, Trans Fat: 0g, Sodium: 5mg, Potassium: 108mg, Carbohydrate: 35g, Dietary Fiber: 2g, Protein: 0g
Allergens:
None
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Ingredients
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