September 20th, 2011 
Dawn Marie
Fall is here and I’m looking forward to months of warm, nuturing comfort foods, and sharing some of my favorite recipes with you. Years ago a good friend of mine gave me her favorite chutney recipe, and it soon became mine. It’s so versatile. As an appetizer, you can spoon it over a brick of cream cheese or goat cheese, or brie, and serve with crackers. Or you can serve it alongside a roast pork, or poultry. It combines all the wonderful fall / winter flavors I love; apples, cinnamon, cloves and ginger. So delicious! So easy!
1 1/2 cups apple cider vinegar
3 cups granulated sugar
1 1/2 lbs. granny smith apples – peeled, cored, and cut into 1/2 incch pieces
3 Tbls. lemon juice
3 garlic cloves – minced
1 2oz. piece fresh ginger – peeled and minced
1 1/2 tsp. salt
1 tsp. red pepper flakes
1 1/2 cups golden raisins
2 Tbls. yellow mustard seeds
2 Tbls. cinnamon
Bring vinegar and sugar to a boil. Simmer for 10 minutes. Remove from heat. In a large bowl, toss apples and lemon juice together.
Combine: garlic, ginger, salt, and red pepper in food processor and pulse until finely chopped.
Add apple and garlic mixtures, raisins, and mustard seeds to vinegar/sugar mixture, and simmer over low heat until apples are tender, stirring occasionally – for about 45 minutes. Cool completely, cover, and refrigerate. Now you’re good to go. Enjoy!
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