Apple and prune chutney
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 | |
| 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 |
| Sterilized glass jars | ||
Directions
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini