Recipe - Apple And Apricot Chutney

5 Granny Smith apples; peeled
and minced
One half pound Dried apricots; minced
150 g Black currants; about 1/2
cup
150 g White raisins
1 One half cup White vinegar
200 g Brown sugar; about 1 cup
1 Whole ginger; peeled and
grated
6 Cardamoms; use only the
seeds
2 Garlic cloves; minced.
5 Cayenne peppers
1 tablespoon Black mustard grains
1 Clove
1 teaspoon Ground cumin

Place everything in a saucepan. Simmer 1 hour, stirring a few times while
cooking. Add a little water if it becomes too dry. May be kept in the
refrigerator for up to 6 months.

Serving Ideas : Serve it as a condiment with curries

Recipe by: Miriam P. Posvolsky

Posted to TNT Prodigy's Recipe Exchange Newsletter by Leon & Miriam
Posvolsky miriamp@pobox.com on Sep 12, 1997