| 4 x Granny Smith (4 to 5) Newton Pippin or other tart apples peeled, cored and coarsely chopped | | 12 cup dried pears coarsely chopped | | 1/2 cup dried peaches coarsely chopped | | 1/2 cup dried apricots coarsely chopped | | 1/3 cup golden raisins | | 5 x cloves garlic (to 7) mashed | | 1 piece fresh ginger (2) peeled and grated | | 2 1/2 cup sugar or more to taste | | 1 1/4 cup red wine vinegar or more to taste | | 2 tsp salt | | 1/2 tsp cayenne pepper (to 1 tsp.) or more to taste" |
| | In a heavy enameled or other nonreactive pot, combine all ingredients. Bring to boil over high heat. Reduce heat to medium and simmer, stirring often and adjusting the heat as needed to prevent scorching, 30 to 40 minutes, or until mixture is the texture of old-fashioned fruit preserves. Taste and adjust with more sugar or vinegar if needed. | | Remove from the heat and let cool to room temperature. The mixture will continue to thicken. Spoon into sterilized jars , cover tightly and refrigerate about one week before serving to allow flavors to mellow. The chutney will keep up to six weeks in the refrigerator. | | Makes about 31/2 cups. |
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