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Green Apple Chutney

3 pounds of Granny Smith apples, peeled,
cored and coarsely chopped
1/2 cup chopped fresh ginger
1 and 1/2 cups light brown sugar
1 cup cider vinegar
1 teaspoon cinnamon
1 teaspoon mustard seeds
1/2 teaspoon crushed red pepper
1/4 teaspoon ground cloves
2 cups chopped onions
2/3 cup currents
1/4 teaspoon salt

In a large non-reactive saucepan, combine all ingredients over high heat until the sugar melts
and the syrup begins to boil. Stir to combine well, reduce heat to medium and continue to cook until the liquid has reduced to a thick syrup, the apples are tender and the onions are transparent, about 40 minutes. 

Remove from heat and allow to cool to room temperature. Transfer to a non-reactive bowl and refrigerate, covered for up to one month.