Festive Fruit Chutney

Yield: 4 half-pint jars

Prep time: 3 hours

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These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

This recipe is something of a cross between traditional chutney and pickled fruit. It has a kick, so a little goes a long way. Once opened, it can be stored in the refrigerator for a couple of weeks.



Place all ingredients in a non-aluminum pot and bring to a boil. Reduce heat and simmer, stirring occasionally, for 1 to 1 1/2 hours, until liquid is reduced.

At this point you can choose to freeze the chutney or can it. For canning, I recommend reading the safety information from the canning section in "The Joy of Cooking." Canning can be a laborious process, but it is quite rewarding when you have a glistening row of finished product.

To Can: When the chutney is nearly done simmering, sterilize 4 half-pint jars, rings and new lids in boiling water for 10 minutes. Remove from water. Fill each jar with hot chutney, leaving a 1/4-inch space at the top. Seal the jars and return to boiling water. Make sure water covers the top of the jars by 2 inches. Keep jars in the boiling water bath for 10 minutes. Carefully remove jars and place them in an out-of-the-way spot to cool undisturbed. Refrigerate any jars that have not sealed. (This is indicated when the lid has not popped down while cooling.)

Source: Sound Consumer December 2000

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More about: apples, citrus, condiments, ginger, oranges, pears, raisins


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