“A spicy-sweet chutney, good with poultry. This can be put into sterilized 1/2 pint or pint jars, sealed with lids and rings, and processed in 10-minute water bath.”
READY IN:
50mins
SERVES:
18
YIELD:
3-4 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Stir water into mustard in small cup.
  2. Combine the sugar and vinegar in a medium-size saucepan. Bring to a boil, stirring to dissolve sugar. Boil gently 10 minutes.
  3. Add remaining ingredients, including mustard mixture. Boil gently, stirring occasionally, until most of the liquid evaporates and the fruit is tender, about 30 minutes.
  4. Cool completely.
  5. Refrigerate, covered, for up to 1 week.
  6. Serve cold.

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