Although chutney is of Indian inspiration, western chutney recipes always seem to be cooked— combining sugar and vinegar with spices and fruit. Usually mango, but sometimes, apples, raisins, pears, and apricots or a mixture of fruit and vegetables are used.
1 cup dried plums (prunes)
1 ½ cups apple cider vinegar
2 cups brown sugar
1 teaspoon coriander seed, ground
½ teaspoon ground cinnamon
½ teaspoon salt
1/8 to 1 teaspoon ground cayenne pepper
3 medium-sized (crisp) apples, peeled, cored and chopped
1 cup currents
1 cup onions, chopped
2 medium tomatoes, peeled, seeded and chopped
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. Refrigerate jars and use within 3 months.
Makes about 4- 1/2 pint jars