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Apple-Mint Chutney
As much as I like mint jelly with lamb and other holiday roasts, it gets boring having it year after year on the table. This wonderful chutney still packs plenty of mint flavor but is also redolent in other fantastic flavors that are fantastic with roast chicken, turkey, pork, or lamb. You can refrigerate this chutney for up to 5 days before serving. Serve it chilled or at room temperature on the side, or even use it to stuff chicken breasts or pork chops or as a layer in leftover sandwiches. Truly delicious!
2 1/2 cups peeled and diced tart apples
1 cup light brown sugar
3/4 cup golden raisins
1/2 cup champagne vinegar
1/2 cup diced roasted red bell pepper
1/4 cup minced mint leaves
Salt
Freshly ground black pepper
Combine the apples, brown sugar, raisins and vinegar in a medium saucepan and bring to a boil. Reduce the heat and simmer for 45 minutes, stirring occasionally, until the mixture is very thick. Add the roasted peppers, mint leaves, and salt and pepper to taste. Cook for 2 minutes, then remove from the heat. Serve warm, at room temperature, or chilled.
Makes 6 servings.
Preparation Time: 5 minutes
Cooking Time: 50 minutes
Total Time: 55 minutes
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