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| Apple And Prune Chutney
1 1/2 pounds of apples, peeled cored & chopped
2 3/4 pounds of prunes, washed chopped, stones removed
1 pound of onions, peeled, chopped
2 cups of sultanas
2 cups of apple-vinegar
2 2/3 cups of soft brown sugar, pressed firmly
1 tablespoon of salt
1 teaspoon of ground allspice
1 teaspoon of ground ginger
1/4 teaspoon of ground nutmeg
1/4 teaspoon of ground cayenne pepper
1/4 teaspoon of ground cloves
2 teaspoons of mustard seed
Sterilized glass jars |
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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. This recipe yields about 6 cups.
Canning & Preserving Books |
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