15 September, 2012

Apple-Mint Chutney | Tricia Foley

Apple-Mint Chutney ingredients
Makes 3 cups
3 Granny Smith apples, cored and chopped coarse
3 Red Delicious apples, cored and chopped coarse
1/4 cup dried currants
1/4 cup water
3 Tbsp apple cider vinegar
2 Tbsp light brown sugar
2 Tbsp chopped fresh mint
1Tbsp grated lemon peel
1 Tbsp ground ginger
2 tsp prepared horseradish
1/4 tsp ground allspice
1/8 tsp ground cloves
Pinch ground cayenne pepper

Apple-Mint Chutney Directions
In a medium saucepan, combine apples, currants and water. Cook over Medium-Low heat, stirring occasionally, for 30 minutes.

In a glass or ceramic bowl, combine apple mixture with remaining ingredients. Cover and let stand at room temperature overnight.

Refrigerate, covered, until ready to serve; use within two to three (2-3) weeks.

Author Tricia Foley's Apple-Mint Chutney recipe was published in "Tea and Trimmings" Mary Emmerling's Country Christmas Spirit (November / December 1994), 84.

You might like:
Tricia Foley's high tea menu
Horseradish and Apple Salsa
Having Tea: Recipes & Table Settings


Page Last Updated 2 May 2015

No comments:

Post a Comment