1 1/2 pounds of apples, peeled cored & chopped 2 3/4 pounds of prunes, washed chopped, stones removed 1 pound of onions, peeled, chopped 2 cups of sultanas 2 cups of apple-vinegar 2 2/3 cups of soft brown sugar, pressed firmly 1 tablespoon of salt 1 teaspoon of ground allspice 1 teaspoon of ground ginger 1/4 teaspoon of ground nutmeg 1/4 teaspoon of ground cayenne pepper 1/4 teaspoon of ground cloves 2 teaspoons of mustard seed Sterilized glass jars
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. This recipe yields about 6 cups.
