Tangy Apple-Ginger Chutney

Name: Tangy Apple-Ginger Chutney
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 3 cups.
Ingredients: 2 tablespoons olive oil; 1 medium red onion, chopped; 1/2 cup chopped sweet red pepper; 2 green onions, finely chopped; 2 medium McIntosh apples, peeled and chopped; 1 small Granny Smith apple, peeled and finely chopped; 1/3 cup finely chopped pickled banana peppers; 1 cup golden raisins; 1 cup apple cider or juice; 2/3 cup cider vinegar; 1/2 cup packed brown sugar; 3 tablespoons minced fresh gingerroot; 1/2 teaspoon salt; 1/2 teaspoon ground cardamom; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground allspice; 1/4 teaspoon white pepper

For an afternoon snack, we spread this tangy chutney over a bagel with cream cheese. For more kick, add black pepper, red pepper and cumin. —Aysha Schurman, Ammon, Idaho

Ingredients

2 tablespoons olive oil
1 medium red onion, chopped
1/2 cup chopped sweet red pepper
2 green onions, finely chopped
2 medium McIntosh apples, peeled and chopped
1 small Granny Smith apple, peeled and finely chopped
1/3 cup finely chopped pickled banana peppers
1 cup golden raisins
1 cup apple cider or juice
2/3 cup cider vinegar
1/2 cup packed brown sugar
3 tablespoons minced fresh gingerroot
1/2 teaspoon salt
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon white pepper

Directions

In a 6-qt. stockpot, heat oil over medium-high heat. Add red onion, sweet red pepper and green onions; cook and stir 3 minutes. Add apples and banana peppers; cook and stir 3 minutes longer.
Stir in remaining ingredients. Bring to a boil, stirring occasionally. Reduce heat to medium-low; simmer, uncovered, 30-35 minutes or until liquid is almost evaporated, stirring occasionally. Serve warm or cold. Refrigerate leftovers.