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Prune-Apple Chutney

chef.pierre's picture
  Dried prunes 2 Pound
  Peeled chopped onion 3 Cup (48 tbs)
  Peeled chopped tart apples 2 Cup (32 tbs)
  Vinegar 3 Cup (48 tbs)
  Lemon 1
  Brown sugar 1 1⁄2 Cup (24 tbs)
  Seeded raisins 1⁄2 Cup (8 tbs)
  Salt 2 Teaspoon
  Mustard seed 1 Teaspoon
  Cayenne 1 Teaspoon
  Ground ginger 1 Teaspoon

Soak prunes overnight in water to cover.
Drain, remove pits and cut prunes into coarse pieces.
Turn all ingredients into preserving kettle, bring to boil, reduce heat and simmer, uncovered, at least 2 hours.
Stir from time to time, especially when mixture starts to thicken.
Ladle into hot sterilized jars, and seal.
Makes 3—4 pints.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.3 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4347 Calories from Fat 62

% Daily Value*

Total Fat 7 g11.3%

Saturated Fat 1.5 g7.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 3952.2 mg164.7%

Total Carbohydrates 1098 g366%

Dietary Fiber 92.7 g370.7%

Sugars 778.2 g

Protein 33 g66.9%

Vitamin A 184.1% Vitamin C 1307.7%

Calcium 101.1% Iron 76.4%

*Based on a 2000 Calorie diet

Prune-Apple Chutney Recipe