Instructions: *Apples should be peeled, cored and coarsely chopped.

In a large 4 or 5-quart saucepan, combine all ingredients. Bring to a boil and then simmer, stirring occasionally, for about 45 minutes or until thickened. Cool, then store in glass jars in the refrigerator. Let chutney mellow for a few days before serving.

Yield: About 5 cups.

The author says that this chutney keeps well and goes well with cold meats, cheese or chicken.

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