Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Apple-Prune Chutney By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Yield: 6 half-pint jars This is a chutney that combines tart apples, prunes, ginger and sweet onions for a spicy, but not too hot, blend. Ingredients 1 large or 2 small Spanish onions (about 1 pound), cut into ¼-inch-thick wedges ½ cup raisins 12 pitted prunes, cut lengthwise into strips 1 ½ tablespoons finely chopped ginger 1 cup white vinegar ⅓ cup sugar ¾ teaspoon ground cumin ¾ teaspoon coarse salt 6 tart apples (2 ½ pounds), peeled, cored, and cut into 1-inch cubes Directions 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. Print