Apple and Apricot Chutney

| Next >>

Title: Apple and Apricot Chutney
Yield: 1 Servings
Categories: Salads

Ingredients:

5 Granny Smith apples; peeled
-and diced
1/2 lb Dried apricots; diced
150 g Black currants; about 1/2
-cup
150 g White raisins
1 1/2 c White vinegar
200 g Brown sugar; about 1 cup
1 Whole ginger; peeled and
-grated
6 Cardamoms; use only the
-seeds
2 Garlic cloves; minced.
5 Cayenne peppers
1 tb Black mustard grains
1 Clove
1 ts Ground cumin


Place everything in a saucepan. Simmer 1 hour, stirring a few times while
cooking. Add a little water if it becomes too dry. May be kept in the
refrigerator for up to 6 months.

Serving Ideas : Serve it as a condiment with curries

Recipe by: Miriam P. Posvolsky

Posted to TNT - Prodigy's Recipe Exchange Newsletter by Leon & Miriam
Posvolsky on Sep 12, 1997