Recipe Archives->Preserving->Mushroom Chutney

 
Mushroom Chutney
Makes 2 pint jars
 
2 pounds mushrooms, sliced
2 tart apples, peeled, pared, and chopped
1 onion, chopped
1/2 cup raisins
2 tablespoons grated fresh ginger
3/4 cup brown sugar or more
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1/8 teaspoon freshly ground nutmeg
1/2 cup distilled white vinegar
1 teaspoon salt

Place all the ingredients in a large saucepan and cook slowly,
uncovered, for 45 minutes to 1 hour or until most of the liquid
has evaporated. Pack into hot sterilized jars and process in a
canner for 5 minutes.

Printable version: mushroom-chutney.txt.