Serves: 4
Total Calories: 555

4 or 5 apples tart, peeled and chopped (about 3 cups)
1 1/4 cups raisins (golden, if available)
1 1/2 cups brown sugar packed
3 tomatoes medium, seeded and chopped
1/2 red bell pepper large, chopped
2 yellow onions small, chopped
1 cup cider vinegar
3 tablespoons mint leaves chopped fresh
2 tablespoons mustard seeds
1 tablespoon salt
2 garlic large, peeled and minced
1/8 teaspoon hot pepper sauce (optional)

In a 3-quart kettle or large deep skillet, place all ingredients except hot pepper sauce stir. Bring mixture to a boil reduce heat to low and cook, stirring frequently, until mixture is thick and onion is transparent, about 45 minutes. Stir in hot pepper sauce if desired.

Cool completely. Transfer to smaller containers. Cover and refrigerate 12 hours before using. Refrigerate leftovers. Mixture keeps well in the refrigerator or freezer up to 3 months.

Delicious served with ham, hamburgers, grilled ribs, beef roast, or with cream cheese and crackers as an appetizer.


NOTE: Reduce mustard seeds to 1 tablespoon if you prefer a less crunchy chutney.

Nutritional Facts:

Serves: 4
Total Calories: 555
Calories from Fat: 0

More Recipes from the Farmer's Market Cookbook:
Apple Chutney
Red Pepper Relish
Strawberry-Kiwi Jam