Chump Change Chutney

Earlier this week I spent a half hour observing an instructor chop vegetables and stir apples during a chutney-making class at Cooks of Crocus Hill.
Mary the instructor told us the vinegar component of chutney makes it ideal because you can put it in a mason jar and it will keep refrigerated for about 6 weeks.
I particularly liked the apple and apricot chutney and bell pepper relish because the two are versatile. The apple chutney can be used as a salad topping, dip, topping for meats and cooked vegetables and even a dessert topping. She served it to us on toast smothered with goat cheese. The bell pepper dish can be mixed with rice, placed in soups and served with meats or on bread.
I've posted both recipes on the Momentous Occasions by Natasha blog.
A note about the class. It is worth checking out because it is only a half hour and cost $10. That's a bargain since most classes at Cooks cost $65. The company also offers another thrifty cooking option called Sunday Supper. For $15 you get a three course meal. In December, for example, the menu includes family-style fresh bread with roasted vegetable soup, spinach phyllo rolls, mashed sweet potatoes, stuffed pork roast with a sweet mustard sauce and pumpkin cake with white chocolate frosting.