Late-Harvest Western-Style Chutney

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Late-Harvest Western-Style Chutney

 

1 cup dried plums, prunes

1 1/2 cups apple cider vinegar

2 cups brown sugar

1 teaspoon coriander seed, ground

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

1/8 to 1 teaspoon ground cayenne pepper

3 medium-sized apples, peeled, cored and chopped

1 cup currents

1 cup onions, chopped

2 medium tomatoes, peeled, seeded and chopped

 

Wash 4 half pint jars and 4 screw bands. Prepare lids according to manufactures

directions: set aside. For canned chutney; fill water bath canner half full and

heat to boiling.

Place dried plums in a small saucepan and add enough water to cover. Bring to a

boil over medium high heat. Boil for 10 minutes. Drain, cool, and chop.

Combine vinegar, sugar, coriander, cinnamon, salt and pepper in an enameled or

stainless steel pan. Heat to boiling; add prepared plums, apples, currents,

onions, and tomatoes.

Cover and continue to boil, stirring frequently with a wooden spoon, for about

20 to 30 minutes, until thick.

Carefully ladle into jars. Wipe jar rims. Adjust lids and process for 15 minutes

or refrigerate jars and use within 3 months.

Makes about 4 1/2 pint jars

Note: This recipe can be doubled or tripled with very good results.