Apple Mint Chutney
|Sliced peeled tart cooking apples||3 Cup (48 tbs) (Such As Red Rome Or Haralsen)|
|Golden raisins||1⁄2 Cup (8 tbs)|
|Firmly packed brown sugar||1⁄2 Cup (8 tbs)|
|Cider vinegar||1⁄3 Cup (5.33 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Chopped fresh mint/1.5 teaspoons dried mint leaves||2 Tablespoon|
In medium saucepan, combine all ingredients; mix well.
Bring to a rolling boil over medium heat, stirring frequently.
Boil 4 to 5 minutes or until apples are softened and begin to break apart.
Ladle into 2 clean, hot 8 oz. jars; screw lids on firmly.
Store in refrigerator up to 3 weeks or freezer up to 3 months.