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Category: Sauces and Condiments

Apple chutney

Performing, it seems, is great preparation for cooking under pressure. Dweezil Zappa and Lisa Loeb are the coolest of cooks. Neither is the least bit flummoxed that smoke rises from the roasting asparagus or that the new macaroon recipe creates ... Read more

Total time: 3 hours, 45 minutes | Serves about 33 (Makes 4 1/3 cups)
Note: From chef Mark Tarbell of Tarbell's in Phoenix.
  • 1 medium onion, sliced
  • 1/4 teaspoon ground ginger
  • 2 medium quinces, peeled, seeded and diced (about 3 cups diced)
  • 1/4 teaspoon paprika
  • 2 firm apples, peeled, cored and sliced
  • 1/4 teaspoon cayenne pepper
  • 1 1/2 cups seedless raisins
  • 1 clove garlic, chopped
  • 1/8 teaspoon mace
  • 1 teaspoon salt
  • 1/8 teaspoon cinnamon
  • 1 cup sugar
  • 1/8 teaspoon cloves
  • 1 cup diced candied ginger
  • 2 cups apple cider vinegar

Step 1In a large nonreactive saucepan, combine the onion, ground ginger, quinces, paprika, apples, cayenne pepper, raisins, garlic, mace, salt, cinnamon, sugar, cloves, candied ginger and vinegar.

Step 2Bring to a boil over medium-high heat. Reduce the heat to a simmer, cover and cook slowly, with the lid slightly ajar. Stir occasionally and continue cooking until thickened to a jam-like consistency, about three hours.

Each 2-tablespoon serving:
67 calories; 0 protein; 18 grams carbohydrates; 1 gram fiber; 0 fat; 0 saturated fat; 0 cholesterol; 71 mg. sodium.
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