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Chutney is both a little sweet and a little sour. Try adding a spoonful onto turkey, grilled pork chops, ham or steak.
1 cup golden raisins
1/2 cup packed brown sugar
3/4 cup pineapple juice or apple
1/2 cup cider vinegar
1 1/2 teaspoons ground ginger
1 teaspoon ground mustard
1/8 teaspoon ground red pepper (cayenne)
1 (20-ounce) can pineapple chunks in juice or syrup, undrained
2 (6-ounce) packages (each) dried apricots, coarsely chopped (2 cups)
1. Heat all ingredients to boiling in 3-quart saucepan or 4-quart Dutch oven, stirring occasionally; reduce heat. Cover and simmer 30 minutes.
2. Uncover and simmer about 15 minutes, stirring occasionally, until mixture is very thick. Cool about 2 hours. Cover and refrigerate up to 2 weeks, or freeze up to 2 months.
Slow Cooker Directions: Drain pineapple. Mix all ingredients in 3 1/2- to 6-quart slow cooker. Cover
and cook on low heat setting 6 to 7 hours or until very thick.
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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