Apple-Prune Chutney

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.


  • 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

  • cup sugar

  • ¾ teaspoon ground cumin

  • ¾ teaspoon coarse salt

  • 6 tart apples (2 ½ pounds), peeled, cored, and cut into 1-inch cubes


  1. 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.

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

  3. 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.

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

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