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