apple & prune chutney

6 servings
700  Gr. (1 pound, 8 oz.) apples, pealed, cored and chopped
1250  Gr. (2 pound, 11 oz.) prunes, washed and chopped (stones removed)
450  Gr. (1 pound) onions, peeled and chopped
2 cups Sultanas
2 cups Apple-vinegar
2⅔ cup Soft brown sugar (pressed firmly)
1 tablespoon Salt
1 teaspoon Ground, allspice
1 teaspoon Ground ginger
¼ teaspoon Ground nutmeg
¼ teaspoon Ground cayenne pepper
¼ teaspoon Ground cloves
2 teaspoons Mustard seed
  Sterilized glass jars

Delicious with pork, ham or cheese.

About 6 cups

Bring all the ingredients to the boil in a fairly large pan. Reduce the heat. Simmer (with a lid on the pan) for approximately 2 hours.

When the mixture is thick enough, pour the chutney in sterilized jars and close them immediately.

Posted by Rina de Jong

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