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Apple and Prune Chutney
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 c Sultanas
2 c Apple-vinegar
2 2/3 c Soft brown sugar (pressed firmly)
1 tb Salt
1 ts Ground, allspice
1 ts Ground ginger
1/4 ts Ground nutmeg
1/4 ts Ground cayenne pepper
1/4 ts Ground cloves
2 ts Mustard seed
Sterilized glass jars
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.
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