Recipe - 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 cup Sultanas
2 cup Applevinegar
2 2/3 cup Soft brown sugar (pressed
firmly)
1 tablespoon Salt
1 teaspoon Ground, allspice
1 teaspoon Ground ginger
One fourth teaspoon Ground nutmeg
One fourth teaspoon Ground cayenne pepper
One fourth teaspoon Ground cloves
2 teaspoon Mustard seed
Sterilized glass jars

Delicious with pork, ham or cheese.

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.

Posted by Rina de Jong

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini