Apple and Prune Chutney

Course : Chutney
Serves: 6
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20 ounces apples-pealed, cored and chopped
3 pounds prunes, washed and chopped (stones removed)
1 pound onions, peeled and chopped
2 cup Sultanas
2 cup Apple-vinegar
2 2/3 cup Soft brown sugar (pressed firmly)
1 tablespoons Salt
1 teaspoon Ground, allspice
1 teaspoon Ground ginger
1/4 teaspoon Ground nutmeg
1/4 teaspoon Ground cayenne pepper
1/4 teaspoon Ground cloves
2 teaspoon Mustard seed
1 package Sterilized glass jars

Preparation / Directions:

Delicious with pork, ham or cheese. About 6 cups Bring all the ingredients to the boil in a fairly large pan. Reduce the heat. Simmer (with a lid on the pan) for approximately 2 hours. When the mixture is thick enough, pour the chutney in sterilized jars and close them immediately.

1 Kitchen's say:
  (5 3/4 Stars!)
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