APPLE CHUTNEY

When you open your taste buds to chutney, it will open a whole new taste experience. Chutney can replace preserves or mustard. Spread it on buttered toast, deviled eggs, or crackers with cheese. Also excellent served as a condiment with pork or poultry.

• 4 cups Red Delicious apples, peeled, cored and chopped very fine

• 13/4 cups finely diced onions

• 3/4-cup raisins

• 1/2 cup packed brown sugar

• 1/2-cup fruit vinegar

• 1/2-teaspoon curry powder

• 1/4-teaspoon cayenne

• 1/8-teaspoon ground cloves

• 1 garlic clove, minced

• 1/8 to 1/4 cup crystallized ginger, chopped very fine

Combine all ingredients in a saucepan and cover. Cook over med­ium heat, for 45 minutes until it thickens stirring occasionally. Re­frigerate. Makes about 4 pints.

Stored in tightly capped jars the chutney will keep up to three weeks.

Berry vinegar is excellent with fruit salad and fruit compotes requiring vinegar. Also, try a dash on pork!