Apple Cranberry Yellow Curry Chutney

Ingredients: 2 Gala apples, peeled, cored and sliced 1/4" thick 3 tbsp. water 1 clove garlic, minced 3 tbsp. apple cider vinegar 2 tsp. medium yellow curry 1 tsp. regular mustard seed 1/4 cup Light Brown Muscovado sugar, not packed 2 pinches salt 1/4 cup yellow onion, finely chopped 2 plum tomatoes, finely chopped 1/4 cup dried cranberries

Notes: Will keep for about a month in the fridge or process jar(s), to keep longer. Directions: Combine all ingredients in a saucepan and stir thoroughly to incorporate. Place on stove at medium/high heat and bring to a rolling boil. Stir well, reduce heat to simmer and cook for about an hour and fifteen minutes. Stir often, scraping the bottom using a wooden spoon to discourage sticking. When chutney becomes dark and thick, remove from heat and cool to room temperature. Transfer to a jar. Serving Suggestions: Wonderful on Maple Garam Masala Glazed Ham. Yields: 1 pint Thanks to: Shantelle Stephens, Savory Spice Shop Employee

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