Instructions: 1. Boil vinegar and sugar in a large deep saucepan.

2. Add all other ingredients, bring them to a boil, and remove from heat.

3. Let sit for 30 minutes. Then return to gentle boil for one hour; mixture will have thickened
Chutney may be canned or held in refrigeration, tightly covered for two weeks.

Notes: Before serving, add fresh chopped parsley.

For Presentation: Serve in a piece of purple kale or red cabbage with fresh chive sprigs.

The Barn Restaurant
Adamsville, RI
Robin D.

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