Summer Fruit Chutney
Yield: Makes about 6 cups
This colorful condiment is a great way to use the overwhelming bounty of the stone fruit season! Its combination of sweet, tart and spicy notes makes it incredibly popular. The chutney can accompany roasted chicken, fish, lamb, all kinds of curry dishes and even your Thanksgiving turkey. I love to give it to family and friends as gifts!
Ingredients
PreparationIngredients
- 3 1/2 cups seeded and chopped summer fruits (peaches, plums, nectarines, cherries, apricots, in any combination Add to list
- 3/4 cup brown sugar Add to list
- 3/4 cup maple syrup Add to list
- 1/2 cup sherry wine or cider vinegar Add to list
- 3 tablespoons chopped crystallized ginger Add to list
- 1 cup dried fruit, such as cherries, cranberries, currants or raisins Add to list
- 2 teaspoons salt Add to list
- 1/4 cup finely chopped onion Add to list
- 1 clove garlic, minced Add to list
- 1/2 teaspoon red chile flakes (or to taste) Add to list
Preparation
Combine all of the ingredients in a heavy saucepan and simmer for about an hour, stirring occasionally.
Pour the chutney into sterilized canning jars and preserve according to the jar manufacturer's directions. Preserved chutney will keep up to 1 year. Here's a great Web site for preserving how-to: www.freshpreserving.com
If you choose not to preserve the chutney, you'll need to store it in the refrigerator or freeze it. It will last about one month in the refrigerator and about six months if kept in the freezer.
Recipe by , PCC Chef
Source: Demonstrated on KING 5's "Gardening with Ciscoe" show aired on August 11, 2007.
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.
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