Apple, Tomato and Prune Chutney RecipeOrigin: Britain Period: Traditional |
Ingredients
675g apples, peeled, cored and cubed 
Apple, Tomato and Prune Chutney Preparation:Method:Combine all the ingredients in a pan, bring to a boil and cook for about 50 minutes, or until all the ingredients have thoroughly combined to a pulp. Take off the heat and allow to cool for a few minutes before transferring to jars that have been sterilized and warmed in an oven pre-heated to 120°C for 10 minutes. Secure with vinegar-proof lids and place in a cool, dark, cupboard to mature for at least 2 months before using (if you can leave it longer, all the better). Serve as a condiment. |
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