Yield: 6 servings
Measure | Ingredient |
---|---|
700 \N | Gr. (1 pound, 8 oz.) apples, pealed, cored and chopped |
1250 \N | Gr. (2 pound, 11 oz.) prunes, washed and chopped (stones removed) |
450 \N | 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 |
\N \N | 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