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Apple Prune Chutney

1 lg Spanish onion (or 2 small Spanish onions)
1/2 c Raisins
12 Pitted prunes
1 1/2 tb Finely chopped ginger
1 c White vinegar
1/3 c Sugar
3/4 ts Ground cumin
3/4 ts Coarse salt
6 Tart apples; peeled, cored, and cubed


Cut onion into 1/4-inch-thick wedges. Cut prunes lengthwise into strips. Place onion, raisins, prunes, ginger, vinegar, sugar, cumin, salt, and 2 cups water in a low-sided, 6-quart saucepan. Set over medium-high heat, and bring liquid to a boil. Reduce heat to medium-low, and simmer, stirring occasionally, until most of the liquid has been absorbed, about 40 minutes. Add the apples and 1 cup water. Stirring frequently, cook until apples are soft and translucent and liquid has been absorbed, about 20 to 25 minutes. Remove pan from heat. Transfer chutney immediately to jars as directed in the canning tips below. Alternatively, transfer to a large bowl set over an ice bath to chill, and store in airtight container, refrigerated, up to 4 weeks. Makes 6 half-pint jars.


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