recipes barefoot contessa

Apple Chutney (Makes 3 cups)

Copyright, 2012, Ina Garten, All Rights Reserved


Photo: Courtesy of Food Network

6 Granny Smith apples, peeled, cored and half-inch diced
1 cup chopped yellow onion
2 tablespoons minced fresh ginger
1 cup freshly squeezed orange juice (2 oranges)
¾ cup good cider vinegar
1 cup light brown sugar, lightly packed
1 teaspoon whole dried mustard seeds
¼ teaspoon hot red pepper flakes
1½ teaspoons kosher salt
¾ cup raisins

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. Off the heat and add the raisins.

Set aside to cool and store covered in the refrigerator for up to 2 weeks.