Recipe by Elly in Canada
A simple little chutney you can prepare any time of the year, especially nice served with a strong cheddar, it is also delicious with our French Canadian tourtiere. Source: Homemakers Magazine
Top Review by 49Sandi
Such a complementary side to a French tourtiere. 22 girls came to a pre-Christmas party in a small town in Quebec. Food was wonderful and this recipe was a huge success. Only thing I did differently was to cut up the fruit into smaller pieces; and, oh yes, a little bit of cognac made it 110% wonderful.
- 3⁄4 cup quartered pitted prune
- 3⁄4 cup quartered dried apricot
- 1 large onion, chopped
- 1 large tart apple, peeled and finely chopped
- 1⁄2 cup canned tomato, chopped drained seeded
- 1⁄3 cup granulated sugar
- 1⁄2 teaspoon ground ginger (I use one teaspoon of fresh grated ginger)
- 1⁄4 teaspoon ground cinnamon
- 1⁄4 teaspoon clove
- 1⁄4 teaspoon nutmeg
- 1⁄4 teaspoon black pepper
- 1⁄4 teaspoon cayenne pepper
- 1⁄4 teaspoon salt
- 1⁄4 cup cider vinegar
Directions See How It's Made
- Place prunes and apricots in saucepan; add 1 cup/250 mL water and bring to boil.
- Remove from heat; cover and let stand for 30 minutes.
- Stir in onion, apple, tomatoes, sugar, ginger, cinnamon, cloves, nutmeg, black and cayenne peppers, salt and vinegar; bring to simmer.
- Cover and simmer on low, stirring occasionally, until thickened to jamlike consistency, 50 to 60 minutes.
- Remove from heat and spoon into jar.