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This is a chutney that combines tart apples, prunes, ginger and sweet onions for a spicy, but not too hot, blend.

Martha Stewart Living, November 1998


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Makes 6 half-pint jars


Ingredient Checklist


Instructions Checklist
  • 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.