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Apple-Prune Chutney
Recipe Summary
Yield: Makes 6 half-pint jars
Ingredients
Ingredient Checklist
1 large or 2 small Spanish onions (about 1 pound), cut into 1/4-inch-thick wedges
1/2 cup raisins
12 pitted prunes, cut lengthwise into strips
1 1/2 tablespoons finely chopped ginger
1 cup white vinegar
1/3 cup sugar
3/4 teaspoon ground cumin
3/4 teaspoon coarse salt
6 tart apples (2 1/2 pounds), peeled, cored, and cut into 1-inch cubes
Gallery
Apple-Prune Chutney
Recipe Summary
Yield: Makes 6 half-pint jars
Gallery
Apple-Prune Chutney
Apple-Prune Chutney
Apple-Prune Chutney
Recipe Summary
Yield: Makes 6 half-pint jars
Recipe Summary
Yield: Makes 6 half-pint jars
Yield: Makes 6 half-pint jars
Makes 6 half-pint jars
Ingredients
Ingredients
- 1 large or 2 small Spanish onions (about 1 pound), cut into 1/4-inch-thick wedges
- 1/2 cup raisins
- 12 pitted prunes, cut lengthwise into strips
- 1 1/2 tablespoons finely chopped ginger
- 1 cup white vinegar
- 1/3 cup sugar
- 3/4 teaspoon ground cumin
- 3/4 teaspoon coarse salt
- 6 tart apples (2 1/2 pounds), peeled, cored, and cut into 1-inch cubes
Directions
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 to a boil.
Reduce to heat to medium-low, and simmer, stirring occasionally, until most of the liquid has been absorbed, about 40 minutes.
Add the apples and 1 1/2 cups water. Cook, stirring frequently, until apples are soft and translucent and liquid has been absorbed, about 50 minutes. Remove pan from heat.
Transfer to a large bowl set over an ice bath to chill, and store in airtight container, refrigerated, up to 4 weeks.
Reviews
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Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Apple-Prune Chutney
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Reviews:
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All Reviews for Apple-Prune Chutney
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
