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Ingredients Jump to Instructions ↓

  1. 1 1/2 lbs 681g / 24oz Apples - peeled, cored, and chopped

  2. 2 3/4 lbs 1248g / 44oz Prunes - washed, chopped, stones removed

  3. 1 lb 454g / 16oz Onions - peeled, chopped

  4. 2 cups 474ml Sultanas

  5. 2 cups 474ml Apple-vinegar

  6. 2 2/3 cups 426g / 15oz Soft brown sugar - (pressed firmly)

  7. 1 tablespoon 15ml Salt

  8. 1 teaspoon 5ml Ground allspice

  9. 1 teaspoon 5ml Ground ginger

  10. 1/4 teaspoon 1 1/3ml Ground nutmeg

  11. 1/4 teaspoon 1 1/3ml Ground cayenne pepper

  12. 1/4 teaspoon 1 1/3ml Ground cloves

  13. 2 teaspoons 10ml Mustard seed

  14. Sterilized glass jars

Instructions Jump to Ingredients ↑

  1. 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.

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