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    You are in: Home / Recipes / Dried Fruit Chutney Recipe
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    Dried Fruit Chutney

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Sandra Hyde's Note:

    A plain chutney that goes well as a condiment or even spread on bread or toast

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    Ingredients:

    Yield:

    lbs chu ...

    Units: US | Metric

    Directions:

    1. 1
      Soak the apricots overnight, remove from the water and chop into small pieces.
    2. 2
      Put all the fruit and onions in a pan with the vinegar.
    3. 3
      Wrap the chillies and ginger in a piece of muslin and secure.
    4. 4
      Put the muslin bag in with the fruit and vinegar.
    5. 5
      Simmer until the apples are mushy, stirring often.
    6. 6
      Do not allow to stick and burn.
    7. 7
      Remove the muslin bag.
    8. 8
      Add sugar and boil for a further 10 minutes, until chutney thickens.
    9. 9
      Stir often to prevent sticking and burning.
    10. 10
      Pour into hot jars, tie down and seal when cool.

    Ratings & Reviews:

    • on February 16, 2010

      55

      Oh, this is GOOD! I wanted to increase my iron intake and the dried fruit (raisins and apricots) are a yummy means to that end. Since I didn't have any dates on hand, I substituted more apricots. I only made a fraction of the recipe and now I'm sorry I don't have a shelf-full of jars. Delicious with lamb and chicken ( and right out of the jar!). Thanks for a nice and useful recipe, Sandra.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 13, 2006

      55

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    Nutritional Facts for Dried Fruit Chutney

    Serving Size: 1 (4842 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 843.3
     
    Calories from Fat 9
    99%
    Total Fat 1.0 g
    1%
    Saturated Fat 0.1 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 47.7 mg
    1%
    Total Carbohydrate 210.5 g
    70%
    Dietary Fiber 13.9 g
    55%
    Sugars 178.0 g
    712%
    Protein 6.4 g
    12%

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