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Recipe Name: Applesauce Chutney Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Sauces Comments:
Preparation Time:
Number of Servings: 64

6 Cup(s) Chopped apples, peeled and
1 Cup(s) Raisins
1/2 Cup(s) Finely chopped fresh ginger
1 1/2 Cup(s) Sugar, or up to 2-cups
sugar depending on
sweetness of apples
1 Cup(s) White vinegar
1/2 Teaspoon(s) ground allspice
1/4 Teaspoon(s) Ground clove
1 Teaspoon(s) Cinnamon
mg sodium, 0 g fiber.
Wash 2 pint jars with lids, or 4 half-pint jars with lids; set aside.
Combine the apples, raisins, ginger, sugar, vinegar and spices in a
large saucepan. Place over medium-low heat and bring to a boil,
stirring often. Reduce heat to low and simmer, stirring often, until
the apples are tender enough to mash with a fork. This should take
about 10 to 15 minutes. Mash and stir the chutney until it is almost
smooth. Don't worry about little lumps as long as the apples are soft.
Ladle the chutney into the jars, leaving about 1/2 inch of head- space
in the jar. Put the lids snugly on and let cool. Refrigerate the
chutney if you will be using it within a week or two, or freeze for
longer storage. Yields 4 cups. PER TABLESPOON: 25 calories, 0 g
protein, 7 g carbohydrate, 0 g fat (0 g saturated), 0 mg cholesterol,
This makes a lovely holiday gift. nov25/98
Recipe by: Marion Cunningham for the SF Chronicle nov 1998 Posted to
EAT-LF Digest by on Nov 25, 1998, converted by
MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 33
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: <1mg
Potassium: 39.1mg
Carbohydrates: 8.7g
Fiber: <1g
Sugar: 7.4g
Protein: <1g

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