Ingredients
-
5
-
3
-
3
-
1
-
5
-
2
-
1 1/2
-
4
-
1 1/2
-
-
-
-
-
-
Directions
Marrakech Chutney,Chock-full of chunky apples, raisins and onions, this is a naturally sweetened dark chutney from Maggie Runacre of Brockville, Ont that was originally published in a magazine. It’s especially good with ham or a ploughman’s lunch. Use inexpensive blocks of pitted dates.,Clear five stars! Made exactly as written and gave several jars away as gifts which were highly appreciated! This definitely is a keeper. Thanks for posting, Annacia!Made for Harvest Moon Apple Festival of the Diabetes Forum.,I was going to cut back on this recipe, but then decided that I’d share it with several very happy friends ~ Everyone thought this was one of the best chutneys they’d had, & of course I particularly liked the combo of fruits uded! I’ll definitely be making this one again & again, & intend to add small jars of it to my winter holiday gift baskets! Thanks so much for sharing the recipe! [Tagged, made & reviewed for my tagged partner in the Vegetarian/Vegan Recipe Swap 15]
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Steps
|
1
Done
|
Peel and Core Apples. |
|
2
Done
|
Chop Apples and Onions Into 1/2 Inch Pieces. |
|
3
Done
|
Place in a Large Saucepan With Cider Vinegar. |
|
4
Done
|
Add Raisins, Garlic and Spices. |
|
5
Done
|
Bring to a Boil, Uncovered and Stirring Often, Over Medium-High Heat. |
|
6
Done
|
Then, Reduce Heat to Low and Continue to Simmer, Uncovered, Until Apples Are Tender, About 20 Minutes. |
|
7
Done
|
Meanwhile, Remove Any Pits from Dates Then Coarsely Chop. |
|
8
Done
|
Chopped, They Should Measure About 4-1/2 Cups. |
|
9
Done
|
When Apples Are Tender, Stir in Dates. |
|
10
Done
|
Continue to Simmer, Uncovered and Stirring Often, Until Dates Have Broken Down and Chutney Is Thick, About 45 Minutes. |
