Recipe by JanetB-KY
Posting this for ZWT 2006. I can't wait to try this one myself... any excuse to make a curry dish and well if I have a good chutney I am obliged to make a Curry aren't I :-P ?? This recipe assumes knowledge of safe canning practices.
Top Review by Sydney Mike
Made this without doing the canning bit, mostly because I gifted a pint each to a couple of friends & neighbors, while keeping the third pint right here! We enjoyed it as a dip with large corn scoops AND also along with a couple of baked chicken breasts! Really, really wonderful chutney, & a great keeper of a recipe! Thanks for posting it! [Made & reviewed in Healthy Choices ABC recipe tag]
- 1 1⁄2 cups coarsely chopped dried apricots
- 1 1⁄2 cups coarsely chopped dried peaches
- 1 1⁄2 cups finely chopped dried dates
- 1 1⁄2 cups raisins
- 2 cups finely chopped onions
- 1 1⁄2 cups malt vinegar or 1 1⁄2 cups cider vinegar
- 1⁄2 cup water
- 1 cup sugar
- 1 tablespoon finely chopped garlic
- 1 tablespoon mustard seeds, slightly crushed
- 1 tablespoon ground ginger
- 1 tablespoon ground coriander
- 1 teaspoon ground cinnamon
- 1 teaspoon ground red pepper
- 1 tablespoon salt
Directions See How It's Made
- In a large (3 to 4 quart) Stainless Steel or other non-reactive pot, combine the fruits, onions, vinegar, water, sugar, spices and salt.
- Stirring frequently, bring to a boil over high heat; reduce the heat to low and simmer partially covered for about one hour or until the fruits are reduced to pulp and the chutney is thick enough to hold its shape almost solidly in a spoon; stir it frequently as it begins to thicken to prevent it from sticking.
- Remove the pan from the heat and ladle the chutney into either 1/2 pint or pint jars that have been sterilized filling to within 1/8 inch of the top; put into a boiling water bath for 10 to 15 minutes then remove from water and let cool before storing; refrigerate any jars where the lids didn't seal.