This is a chutney that combines tart apples, prunes, ginger and sweet onions for a spicy, but not too hot, blend.
- Yield: Makes 6 half-pint jars
Source: Martha Stewart Living, November 1998
- 1 large or 2 small Spanish onions (about 1 pound), cut into 1/4-inch-thick wedges
- 1/2 cup raisins
- 12 pitted prunes, cut lengthwise into strips
- 1 1/2 tablespoons finely chopped ginger
- 1 cup white vinegar
- 1/3 cup sugar
- 3/4 teaspoon ground cumin
- 3/4 teaspoon coarse salt
- 6 tart apples (2 1/2 pounds), peeled, cored, and cut into 1-inch cubes
Place onion, raisins, prunes, ginger, vinegar, sugar, cumin, salt, and 2 cups water in a low-sided, 6-quart saucepan. Set over medium-high heat, and bring to a boil.
Reduce to heat to medium-low, and simmer, stirring occasionally, until most of the liquid has been absorbed, about 40 minutes.
Add the apples and 1 1/2 cups water. Cook, stirring frequently, until apples are soft and translucent and liquid has been absorbed, about 50 minutes. Remove pan from heat.
Transfer to a large bowl set over an ice bath to chill, and store in airtight container, refrigerated, up to 4 weeks.