Apple Prune Chutney Recipe

1. 1

   Cut onion into 1/4-inch-thick wedges.

2. 2

   Cut prunes lengthwise into strips.

3. 3

   Place onion, raisins, prunes, ginger, vinegar, sugar, cumin, salt, and 2 c. water in a low-sided, 6-qt saucepan.

4. 4

   Set over medium-high heat, and bring liquid to a boil.

5. 5

   Reduce heat to medium-low, and simmer, stirring occasionally, till most of the liquid has been absorbed, about 40 min.

6. 6

   Add in the apples and 1 c. water.

7. 7

   Stirring frequently, cook till apples are soft and translucent/soft and liquid has been absorbed, about 20 to 25 min.

8. 8

   Remove pan from heat.

9. 9

   Transfer chutney immediately to jars as directed in the canning tips below.

10. 10

    Alternatively, transfer to a large bowl set over an ice bath to chill, and store in airtight container, refrigerated, up to 4 weeks.

* Per serving · 4 servings · Values may vary.

No additional tips available.