| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Spanish |
|
1 |
servings |
INGREDIENTS
| 1 |
lg |
Spanish onion |
|
|
(or 2 small Spanish onions) |
| 1/2 |
c |
Raisins |
| 12 |
|
Pitted prunes |
| 1 1/2 |
tb |
Finely chopped ginger |
| 1 |
c |
White vinegar |
| 1/3 |
c |
Sugar |
| 3/4 |
ts |
Ground cumin |
| 3/4 |
ts |
Coarse salt |
| 6 |
|
Tart apples; peeled, cored, |
|
|
And cubed |
INSTRUCTIONS
Cut onion into 1/4-inch-thick wedges. Cut prunes lengthwise into
strips. 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 liquid to a boil. Reduce heat to
medium-low, and simmer, stirring occasionally, until most of the
liquid has been absorbed, about 40 minutes. Add the apples and 1 cup
water. Stirring frequently, cook until apples are soft and
translucent and liquid has been absorbed, about 20 to 25 minutes.
Remove pan from heat. Transfer chutney immediately to jars as
directed in the canning tips below. Alternatively, transfer to a
large bowl set over an ice bath to chill, and store in airtight
container, refrigerated, up to 4 weeks. Makes 6 half-pint jars.
Recipe Source: Martha Stewart Living - <www.marthastewart.com>
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
Recipe by: Martha Stewart
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Neutrality helps the oppressor, never the victim.”