Advertisement

Apple chutney

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

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.

2

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.

Newsletter
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.