Title: Apple and Apricot Chutney
Categories: Salad
Yield: 1 Servings

5		Granny smith apples; peeled and diced
1/2	lb	Dried apricots; diced
150	g	Black currants; about 1/2 cup
150	g	White raisins
1 1/2	c	White vinegar
200	g	Brown sugar; about 1 cup
1		Whole ginger; peeled and grated
6		Cardamoms; use only the seeds
2		Garlic cloves; minced.
5		Cayenne peppers
1	tb	Black mustard grains
1		Clove
1	ts	Ground cumin

Place everything in a saucepan. Simmer 1 hour, stirring a few times while cooking. Add a little water if it becomes too dry. May be kept in the refrigerator for up to 6 months.

Serving Ideas : Serve it as a condiment with curries

NOTES : Based on " The Asian Cookbook" by Charlaine Solomon. Posted to MM-Recipes Digest V4 #3

Recipe by: Miriam P. Posvolsky

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