Recipe by Sandra Hyde
A plain chutney that goes well as a condiment or even spread on bread or toast
Top Review by Lise in Indiana
Oh, this is GOOD! I wanted to increase my iron intake and the dried fruit (raisins and apricots) are a yummy means to that end. Since I didn't have any dates on hand, I substituted more apricots. I only made a fraction of the recipe and now I'm sorry I don't have a shelf-full of jars. Delicious with lamb and chicken ( and right out of the jar!). Thanks for a nice and useful recipe, Sandra.
- 1 lb seedless raisin
- 8 ounces cooking dates, chopped small
- 8 ounces currants
- 8 ounces dried apricots
- 2 lbs peeled and cored apples, sliced (measured after peeling and coring)
- 3 large onions, chopped
- 3 pints vinegar
- 1 ounce chile, crushed
- 2 ounces bruised gingerroot
- 1 lb soft brown sugar
Directions See How It's Made
- Soak the apricots overnight, remove from the water and chop into small pieces.
- Put all the fruit and onions in a pan with the vinegar.
- Wrap the chillies and ginger in a piece of muslin and secure.
- Put the muslin bag in with the fruit and vinegar.
- Simmer until the apples are mushy, stirring often.
- Do not allow to stick and burn.
- Remove the muslin bag.
- Add sugar and boil for a further 10 minutes, until chutney thickens.
- Stir often to prevent sticking and burning.
- Pour into hot jars, tie down and seal when cool.