Apple and Apricot Chutney

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

5 Granny Smith apples; peeled
-and diced
1/2 lb Dried apricots; diced
150 g Black currants; about 1/2
150 g White raisins
1 1/2 c White vinegar
200 g Brown sugar; about 1 cup
1 Whole ginger; peeled and
6 Cardamoms; use only the
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