Apple-Prune Chutney

Name: Apple-Prune Chutney
Ingredients: 1 large or 2 small Spanish onions (about 1 pound), cut into ¼-inch-thick wedges; 0.5 cup raisins; 12 pitted prunes, cut lengthwise into strips; 1.5 tablespoons finely chopped ginger; 1 cup white vinegar; 0.333 cup sugar; 0.75 teaspoon ground cumin; 0.75 teaspoon coarse salt; 6 tart apples (2 ½ pounds), peeled, cored, and cut into 1-inch cubes

By

Martha Stewart Editors

Updated on May 16, 2017

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.