Apple and onion chutney

Recipe from: 4/1/1993 12:00:00 AM
Ingredients 12
Servings 0
Time

Ingredients

  • 2
    large cooking apples, peeled, cored and diced
  • 2
    onions, diced
  • 1
    medium green pepper, diced
  • 2
    cloves garlic, crushed
  • 200
    ml
    granulated sugar
  • 175
    ml
    white vinegar
  • 120
    ml
    water
  • 350
    g
    stoned prunes, cut into quarters
  • 15
    ml
    ginger
  • 30
    ml
    mustard seeds
  • 10
    ml
    tomato purée
  • 3
    ml
    hot curry powder
 

Method

 
Sterilise four 250 ml glass jars and lids by placing them in boiling water for 10 minutes. Keep hot.
In a large micro-safe bowl, place apples and next 6 ingredients. Cook covered, on HIGH, for 10 minutes, or until mixture boils.
Uncover and stir. Cook on HIGH for 10 minutes longer, or until vegetables are tender, stirring occasionally.
Stir prunes, ginger, mustard seeds, tomato purée and curry powder into the chutney mixture.
Cook on HIGH for 10 to 15 minutes, stirring often until mixture thickens and becomes slightly syrupy.
Immediately ladle hot chutney into hot sterilised jars to within 5 mm of tops. Cover with lids.
Store in refrigerator for up to 3 weeks.
 

Read more on: fruit  |  microwave
 

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