Apple And Prune Chutney

1 1/2 Pounds apples -- peeled, cored, and chopped
2 3/4 Pounds prunes -- washed, chopped, stones removed
1 Pound onions -- peeled, chopped
2 Cups sultanas
2 Cups apple-vinegar
2 2/3 Cups soft brown sugar - (pressed firmly)
1 Tablespoon salt
1 Teaspoon ground allspice
1 Teaspoon ground ginger
1/4 Teaspoon ground nutmeg
1/4 Teaspoon ground cayenne pepper
1/4 Teaspoon ground cloves
2 Teaspoons mustard seed
Sterilized glass jars

Bring all the ingredients to the boil in a fairly large pan. Reduce the heat. Simmer (with a lid on the pan) for approximately 2 hours. When the mixture is thick enough, pour the chutney in sterilized jars and close them immediately. This recipe yields about 6 cups.

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