Apple Chutney

yield: 2 cups (16 servings) by Mary Carroll
This cooked chutney is a delicious accompaniment to curries. The sweet
and sour taste of this and the other chutneys make a nice contrast to
other savory dishes as well.

4 tart apples, unpeeled, cored, and chopped
2 ripe pears, unpeeled, cored, and chopped
2 cloves garlic, minced
4 teaspoons freshly grated gingerroot
1/2 cup freshly squeezed orange juice
1 teaspoon each ground cloves, cinnamon, and cardamom
2/3 cup cider vinegar
1 cup apple juice concentrate
1/8 teaspoon cayenne

Combine everything in a saucepan and simmer over medium heat, covered,
for 20 minutes. Remove from heat and let cool overnight to thicken.

Serving size 5 2 tablespoons
65 calories 0.3 grams total fat trace saturated fat 0 milligrams
cholesterol


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