Apple and apricot chutney

Yield: 1 Servings

Measure Ingredient
5 \N Granny Smith apples; peeled and diced
½ pounds Dried apricots; diced
150 grams Black currants; about 1/2 cup
150 grams White raisins
1½ cup White vinegar
200 grams Brown sugar; about 1 cup
1 \N Whole ginger; peeled and grated
6 \N Cardamoms; use only the seeds
2 \N Garlic cloves; minced.
5 \N Cayenne peppers
1 tablespoon Black mustard grains
1 \N Clove
1 teaspoon Ground cumin

Place everything in a saucepan. Simmer 1 hour, stirring a few times while cooking. Add a little water if it becomes too dry. May be kept in the refrigerator for up to 6 months.

Serving Ideas : Serve it as a condiment with curries Recipe by: Miriam P. Posvolsky

Posted to TNT - Prodigy's Recipe Exchange Newsletter by Leon & Miriam Posvolsky <miriamp@...> on Sep 12, 1997

Similar recipes