Habanero Apple Chutney

Description
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Roark Estate in Grand Prairie, Texas in 1984.

The longer this sits the better.

Prep Time:

Cook time:

Serves:

Ingredients

 * ¼ pint vegetable oil
 * 2 tablespoons finely chopped fresh ginger
 * 1 head of garlic peeled and finely chopped
 * 2 tablespoons white mustard seeds
 * 1 teaspoon fenugreek seeds soaked in hot water drained
 * ½ teaspoon whole black peppercorns
 * 2 teaspoons ground cumin
 * 2 teaspoons chili powder
 * 1 teaspoon turmeric
 * 8 ounces cider vinegar
 * 2 pounds cooking apples peeled and chopped small
 * 12 habaneros finely chopped
 * 4 ounces sugar
 * 1 tablespoon salt

Directions

 * 1) Heat oil in pan and gently fry the garlic and ginger until it starts to color then add remaining spices and cook for another three minutes.
 * 2) Add vinegar, apples, habaneros, sugar and salt then simmer for 2 hours.
 * 3) Put into hot sterilized jars and seal at once with vinegar proof lids.

Contributed by:

 * Catsrecipes Y-Group