Apple and apricot chutney

1 Servings

Ingredients

Quantity Ingredient
5 Granny Smith apples; peeled and diced
½ pounds Dried apricots; diced
150 grams Black currants; about 1/2 cup
150 grams White raisins
1½ cup White vinegar
200 grams Brown sugar; about 1 cup
1 Whole ginger; peeled and grated
6 Cardamoms; use only the seeds
2 Garlic cloves; minced.
5 Cayenne peppers
1 tablespoon Black mustard grains
1 Clove
1 teaspoon Ground cumin

Directions

Place everything in a saucepan. Simmer 1 hour, stirring a few times while cooking. Add a little water if it becomes too dry. May be kept in the refrigerator for up to 6 months.

Serving Ideas : Serve it as a condiment with curries Recipe by: Miriam P. Posvolsky

Posted to TNT - Prodigy's Recipe Exchange Newsletter by Leon & Miriam Posvolsky <miriamp@...> on Sep 12, 1997

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