Apple Chutney

Chutney is the piquant relish of the Indian quinine. It is typically consumed in limited quantities to bring spice and highlight a meal.

Canning: heat chutney in a boiling water bath for 15 minutes for pints and for 25 minutes for quarts. The following formula is versatile as to which fruit is to be included.

1 cup pitted prunes, chopped

1 1/2 cups apple cider vinegar

2 cups brown sugar

1 teaspoon coriander seeds, ground

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

1/8 to 1 teaspoon ground cayenne pepper (optional)

3 medium-sized (crisp) apples, peeled, cored and chopped

1 cup currents, chopped

1 cup onions, chopped

2 medium tomatoes, peeled, seeded and chopped

Cover the prunes with water and steam for 10 minutes. Drain and cut. Mix vinegar, sugar, cilantro, cinnamon, salt and pepper in an enameled or stainless pan. Heat to boil; introduce the prunes, apples, currents, onions and tomatoes. Cover and simmer stirring regularly with a wooden spoon for 30 to 40 minutes. Chill it or serve it warm. Refrigerate for up to two weeks or so.

To can: pour hot chutney into pint jars, extract air bubbles, using two-piece lids prepared as instructed by the maker, adjust the lids and process in a boiling water bath for 15 minutes. It's making two pints.