Heirloom Chutney Recipe
Over the years I have mastered the art of making Heirloom Chutney which I was taught by my family elders. I have a weakness for Apple, thus I prepare this recipe often. This Heirloom Chutney when served as a Side Dish will bring happiness in your dining room. Do let me know how you've liked my Heirloom Chutney. Feedback keeps me mobilized and motivates me to try out novel ways.
Ingredients
2 large cooking apples, diced
2 medium-sized onions, diced
1 medium-sized green or red pepper, cut into 1/2 inch pieces
1 garlic clove, crushed
3/4 cup sugar
3/4 cup white vinegar
1/2 cup water
1 12-ounce package pitted prunes, each cut in half
1 tablespoon grated peeled gingerroot
2 teaspoons mustard seeds
1/2 teaspoon salt
1/2 teaspoon crushed red pepper
Directions
1. In 3-quart saucepan over medium-high heat, heat first 7 ingredients to boiling. Reduce heat to low; simmer, uncovered, 15 minutes, stirring occasionally, until vegetables are tender.
2. Add prunes and remaining ingredients to mixture; cook until mixture thickens slightly and becomes syrupy, about 35 minutes. Spoon chutney into bowl; cover and refrigerate until well chilled.
2. Add prunes and remaining ingredients to mixture; cook until mixture thickens slightly and becomes syrupy, about 35 minutes. Spoon chutney into bowl; cover and refrigerate until well chilled.
