Fruit Chutney
"An untested fresh-fruit version of South African chutney. Chutney is best served as a condiment over meat and fish. (Posted for Zaar World Tour 2011)"
- Ready In:
- 50mins
- Ingredients:
- 12
- Yields:
-
3 cups
ingredients
- 2 cups brown sugar
- 2 cups diced pears
- 1⁄2 cup dried apricot
- 1 cup dates, chopped
- 1 cup diced apple
- 1⁄2 cup golden raisin
- 1⁄2 cup water water
- 1 garlic clove, crushed
- 1⁄2 cup cider vinegar
- 1⁄2 teaspoon chili powder
- 1⁄2 teaspoon turmeric
- 1⁄2 teaspoon grated ginger
directions
- Add all ingredients to heavy bottomed saucepan and heat over low, stirring constantly, until the sugar has dissolved.
- Turn the heat to low. Simmer 20 minutes or until the fruit is cooked and thick. Check periodically to see if more liquid is needed.
- If time allows, use proper methods (check with your local cooperative extension office) to can the chutney and let sit for 6-8 weeks.
- Otherwise, cool and dig in!
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Reviews
-
This was simply wonderful! We served it over Brie, Chevre and Gouda with crusty bread and it was a hit with our guests. We left out the dates and used chopped crystallized ginger rather than fresh, but other than these changes we followed the recipe exactly. -
I did make one major change in this recipe in that I used all dried fruits, & as for the dates, they were Medjool! The dried apples were not the usual sliced-&-dried rounds but rather chunks of Fuji apples & those are very flavorful! Other than that, I followed the recipe, & the chutney was, in my humble opinion, outstanding! Loved it over chicken breasts & before it's used up, we'll be having it with baked salmon! Thanks so much for sharing the recipe! [Made & reviewed in New Kids on the Block recipe tag]
RECIPE SUBMITTED BY
<p>I live in Alaska. I'm always trying to find new recipes and I enjoy sharing my own wild and crazy food experiments with others. My current passion is my rice cooker, which I love; I wish I had more recipes for it.</p>
