Apple and apricot chutney
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | 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 | Whole ginger; peeled and grated | |
| 6 | Cardamoms; use only the seeds | |
| 2 | Garlic cloves; minced. | |
| 5 | Cayenne peppers | |
| 1 | tablespoon | Black mustard grains |
| 1 | Clove | |
| 1 | teaspoon | Ground cumin |
Directions
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