Ginger Apple Chutney

  • 2 TBS vegetable oil
  • 1/2 TBS mustard seeds
  • 1 onion, diced
  • 1 red bell pepper, cored, seeded and diced
  • 1 garlic clove, minced
  • 2 tsp. fresh ginger, minced
  • 4 cloves
  • 1 cinnamon stick, halved
  • 2 dried red chiles, crushed
  • 4 Granny Smith apples, peeled, cored and chopped
  • 1/4 cup raisins
  • 1/2 cup brown sugar
  • 1/2 cup red wine vinegar
  • 1 1/4 cups water

In a large, heavy pot, warm the oil over high heat. Add the seeds, cover and cook until they stop popping. Remove lid and reduce heat to medium-high. Add the onion and bell pepper and saute until soft. Turn up the heat, stir in the garlic and ginger and cook briefly. Add cloves, cinnamon and chiles and cook another minute. Then, stir in the apples, raisins, brown sugar, vinegar and water. If necessary, add more water to cover. Simmer uncovered, until apples are soft but still hold a shape and mixture thickens, 30 to 40 minutes. Remove cinnamon sticks and chill. Store in the refrigerator for up to two weeks. Makes 1 quart.