Minted Chutney – Judy

1 cup apple cider vinegar (divided 3/4C and 1/4C)
1 cup sugar
3 cups red peppers chopped (about 3 red peppers)
2 cups coarsely chopped apricots, peaches or apples
1/2 cup golden raisins
2 tablespoons fresh mint chopped
2 ounces crystallized ginger, chopped
1 clove garlic (minced)
1/2 teaspoon salt
1/2 cup raw cashews chopped
1 orange, peeled (save the peel)

In a heavy 4 quart Dutch oven, combine 3/4 cup vinegar and sugar. Bring to a boil. While the mixture is boiling, chop the orange and the orange peel. Boil uncovered for 5 minutes over medium heat. Add the red pepper, fruit, orange, orange peel, onion, raisins, ginger, garlic and salt. Mix well and bring to a boil again. Reduce heat and simmer for 30 minutes. Stir in cashews and 1/4 cup vinegar. Continue simmering the mixture, stirring often to avoid sticking, until the mixture has thickened about 20-30 minutes. Stir in mint. Refrigerate or serve.

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