Cape Town Apple-Raisin Chutney
Here's a favorite Cape chutney that's served with curries and other South African dishes such as bobotie (curried casserole) and sosaties (kebabs).
- 3 pounds apples, peeled cored, and chopped
- 1/2 pound raisins, chopped
- 1 1/2 quart wine vinegar
- 1 cup sugar
- 1 tablespoons salt
- 1 fresh small green chile, such as serrano, seeds and stem removed, chopped
- 2 tablespoons fresh ginger, minced
Combine all ingredients in a large pot and simmer, uncovered, until thick, about 2 hours. Stir occasionally. Spoon into sterilized jars and seal while hot. Serve at room temperature with curries.