Heirloom Chutney Recipe
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.
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