Marinades recipes |
Apple And Prune Chutney |
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| 1 1/2 Pounds apples -- peeled, cored, and chopped 2 3/4 Pounds prunes -- washed, chopped, stones removed 1 Pound onions -- peeled, chopped 2 Cups sultanas 2 Cups apple-vinegar 2 2/3 Cups soft brown sugar - (pressed firmly) 1 Tablespoon salt 1 Teaspoon ground allspice 1 Teaspoon ground ginger 1/4 Teaspoon ground nutmeg 1/4 Teaspoon ground cayenne pepper 1/4 Teaspoon ground cloves 2 Teaspoons 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. |
