Apple Prune Chutney
Low Sodium Recipe
1 large Spanish onion
1/2 cup raisins
12 pitted prunes
1-1/2 tablespoon finely chopped ginger
1 cup white vinegar
1/3 cup sugar
3/4 teaspoon ground cumin
3/4 teaspoon No Salt Salt Substitute
6 tart apples; peeled, cored, and cubed
Cut onion into 1/4-inch-thick wedges. Cut prunes lengthwise into strips. Place onion, raisins, prunes, ginger, vinegar, sugar, cumin, salt, and 2 cups water in a low-sided, 6-quart saucepan. Set over medium-high heat, and bring liquid to a boil. Reduce heat to medium-low, and simmer, stirring occasionally, until most of the liquid has been absorbed, about 40 minutes.
Add the apples and 1 cup water. Stirring frequently, cook until apples are soft and translucent and liquid has been absorbed, about 20 to 25 minutes. Remove pan from heat. Transfer chutney immediately to jars as directed in the canning tips below.
Alternatively, transfer to a large bowl set over an ice bath to chill, and store in airtight container, refrigerated, up to 4 weeks.
Recipe makes 6 jars (low half-pint)
Serving size: 2 tablespoons