Notes/Results: The flavor of this chutney is excellent--tangy, sweet with a boost from the ginger and a slow and slight heat to the back of the throat from the cayenne. I confess that I did not weigh my apples and just used three medium Granny Smiths. I also added about 1/3 cup of dried sour cherries for some more color as my raisins were golden. I ended up with two pint jars full of chutney plus a little extra. Luckily it keeps for quite a while. Easy and delicious--I will make it again.
Anyone have any great non-meat ideas for using up chutney? ;-)
It's Dried Fruit week at I Heart Cooking Clubs. You can check it out here .