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  • Apple Prune Chutney

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    Apple Prune Chutney
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 lrg Spanish onion (or possibly 2 small Spanish onions)
    • 1/2 c. Raisins
    • 12 x Pitted prunes
    • 1 1/2 Tbsp. Finely minced ginger
    • 1 c. White vinegar
    • 1/3 c. Sugar
    • 3/4 tsp Grnd cumin
    • 3/4 tsp Coarse salt
    • 6 x Tart apples peeled, cored, and cubed

    Directions

    1. Cut onion into 1/4-inch-thick wedges. Cut prunes lengthwise into strips. Place onion, raisins, prunes, ginger, vinegar, sugar, cumin, salt, and 2 c. water in a low-sided, 6-qt saucepan. Set over medium-high heat, and bring liquid to a boil. Reduce heat to medium-low, and simmer, stirring occasionally, till most of the liquid has been absorbed, about 40 min. Add in the apples and 1 c. water. Stirring frequently, cook till apples are soft and translucent/soft and liquid has been absorbed, about 20 to 25 min. Remove pan from heat.
    2. 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.
    3. Makes 6 half-pint jars.

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