You are here

Prune Chutney

Western.Chefs's picture
  Dried prunes 2 Pound
  Green apples 1 Pound, peeled and chopped to make 2 cup
  Onions 1 Pound, peeled and chopped to make 3 cup
  Seeded raisins 1⁄2 Pound
  Vinegar 3 Pint
  Ginger 2 Teaspoon
  Firmly packed brown sugar 1 1⁄2 Cup (24 tbs)
  Salt 2 Teaspoon
  Mustard seed 1 Teaspoon
  Cayenne pepper 1 Teaspoon
  Powdered cloves 1 Teaspoon

Drain, remove stones.
Place with other ingredients in a large kettle, and simmer uncovered for 2-3 hrs., stirring occasionally until mixture is thick.
Pour immediately into hot sterilized preserve jars and seal immediately.

Recipe Summary

Side Dish

Rate It

Your rating: None
Average: 4.1 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4888 Calories from Fat 70

% Daily Value*

Total Fat 8 g12.8%

Saturated Fat 1.6 g8.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 4093.1 mg170.5%

Total Carbohydrates 1202 g400.8%

Dietary Fiber 98.2 g392.9%

Sugars 871.1 g

Protein 34 g68.9%

Vitamin A 190.9% Vitamin C 293.6%

Calcium 125.1% Iron 99.5%

*Based on a 2000 Calorie diet

Prune Chutney Recipe