Apple chutney

Time 3 hours 45 minutes
Yields Serves about 33 (Makes 4 1/3 cups)
Apple chutney

In a large nonreactive saucepan, combine the onion, ground ginger, quinces, paprika, apples, cayenne pepper, raisins, garlic, mace, salt, cinnamon, sugar, cloves, candied ginger and vinegar.


Bring to a boil over medium-high heat. Reduce the heat to a simmer, cover and cook slowly, with the lid slightly ajar. Stir occasionally and continue cooking until thickened to a jam-like consistency, about three hours.

From chef Mark Tarbell of Tarbell’s in Phoenix.

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