Cookbook:Apple Ginger Mixed Chutney
- 3 cup lemon juice
- 4 cup packed brown sugar
- 10 cup tart apples diced
- 4 lemons chopped, with peel
- 3 teaspoons asofoetida
- ½ cup ginger minced
- 1 ½ cup seedless raisins
- 1 teaspoon cayenne pepper
- Peel, core and dice apples. Chop and remove seeds from lemons, but do not peel. Peel and finely chop ginger root. Bring lemon juice to a boil over low heat, using a
large saucepan. Add apples and asofoetida and cook until the mixture returns to a simmer. Add remaining ingredients and cook gently for 20 minutes, stirring often.
Spoon chutney into glass jars which have been washed in hot soapy water and rinsed with boiling water. Seal tightly. Cool and store in refrigerator.