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Ingredients
- 1 lrg Spanish onion (or possibly 2 small Spanish onions)
- 1/2 c. Raisins
- 12 x Pitted prunes
- 1 1/2 Tbsp. Finely minced ginger
- 1 c. White vinegar
- 1/3 c. Sugar
- 3/4 tsp Grnd cumin
- 3/4 tsp Coarse salt
- 6 x Tart apples peeled, cored, and cubed
Directions
- Cut onion into 1/4-inch-thick wedges. Cut prunes lengthwise into strips. Place onion, raisins, prunes, ginger, vinegar, sugar, cumin, salt, and 2 c. water in a low-sided, 6-qt saucepan. Set over medium-high heat, and bring liquid to a boil. Reduce heat to medium-low, and simmer, stirring occasionally, till most of the liquid has been absorbed, about 40 min. Add in the apples and 1 c. water. Stirring frequently, cook till apples are soft and translucent/soft and liquid has been absorbed, about 20 to 25 min. 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.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1548g | |
| Calories 1342 | |
| Calories from Fat 24 | 2% |
| Total Fat 2.9g | 4% |
| Saturated Fat 0.5g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1783mg | 74% |
| Potassium 2727mg | 78% |
| Total Carbs 341.36g | 91% |
| Dietary Fiber 35.1g | 117% |
| Sugars 259.18g | 173% |
| Protein 8.38g | 13% |
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