Apple and Apricot Chutney




5 Granny Smith apples, peeled and diced
1/2 lb. dried apricots, diced
1/2 cup black currants
1/2 cup white raisins
1-1/2 cup white vinegar
1 cup brown sugar
1 piece whole ginger, peeled and grated
6 cardamoms (use only the seeds)
2 cloves garlic, minced
5 cayenne peppers
1 tbsp. black mustard grains
1 clove
1 tsp. 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.

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