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Recipe Name: Apple-prune Chutney Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

1 Spanish onion
or 2 small Spanish onions
1/2 Cup(s) Raisins
12 Pitted prunes
1 1/2 Tablespoon(s) Finely chopped ginger
1 Cup(s) White vinegar
1/3 Cup(s) Sugar
3/4 Teaspoon(s) Ground cumin
3/4 Teaspoon(s) Coarse Salt
6 Tart apples, peeled cored
and cubed
Cut onion into 1/4-inch-thick wedges. Cut prunes lengthwise into
strips. Place onion, raisins, prunes, ginger, vinegar, sugar, cumin,
salt, and 2 cups water in a low-sided, 6-quart saucepan. Set over
medium-high heat, and bring liquid to a boil. Reduce heat to
medium-low, and simmer, stirring occasionally, until most of the
liquid has been absorbed, about 40 minutes. Add the apples and 1 cup
water. Stirring frequently, cook until apples are soft and translucent
and liquid has been absorbed, about 20 to 25 minutes. Remove pan from
heat. Transfer chutney immediately to jars as directed in the canning
tips below. Alternatively, transfer to a large bowl set over an ice
bath to chill, and store in airtight container, refrigerated, up to 4
weeks. Makes 6 half-pint jars. Recipe Source: Martha Stewart Living -
<> Formatted for Mastercook by Lynn Thomas - Recipe by: Martha Stewart Converted by MM_Buster

Nutrition (calculated from recipe ingredients)
Calories: 551
Calories From Fat: 7
Total Fat: <1g
Cholesterol: 0mg
Sodium: 1760.1mg
Potassium: 925.1mg
Carbohydrates: 148.4g
Fiber: 3.4g
Sugar: 115.6g
Protein: 3g

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