Yield: 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|
|2⅔ cup||Soft brown sugar (pressed firmly)|
|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