The following series of recipes are courtesy of guest chef, Martha's Vineyard resident, and Bobo's cheerleader Sarah Andresen. Thank you Sarah! You're the best!
1 seeded, chopped lemon
1 skinned, chopped clove garlic
5 cups firm peeled chopped apples or pears or green tomatoes (I use a mixture of both fruit and tomatoes)
1 cup brown sugar
3/4 cup Bobo’s Mountain Sugar
1/2 cup raisins, and 1/2 cup dried cranberries
3 oz. chopped crystallized ginger
1 1/2 tsp. salt
2 cups cider vinegar
2 chopped red peppers, seeds and membranes removed (optional)
Mix all ingredients together in a large Dutch Oven or similar pot over medium heat until fruit is tender.
Put the finished chutney into 8 oz. jars and follow canning instructions.
this is wonderful poured over cream cheese on served with crackers as an appetizer, or served with any cooked meat, such as pork or lamb. Try some on a chicken salad sandwich – YUM!