|Cooking apples||2 Large, diced|
|Onions||2 Medium, diced|
|Pepper||1 Medium, cut into 1/2 inch pieces (Green / Red Colored)|
|Garlic||1 Clove (5 gm), crushed|
|Sugar||3⁄4 Cup (12 tbs)|
|White vinegar||3⁄4 Cup (12 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Pitted prunes||12 Ounce, each cut into half (1 Package)|
|Grated peeled ginger root||1 Tablespoon|
|Mustard seeds||2 Teaspoon|
|Crushed red pepper||1⁄2 Teaspoon|
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.