Recipe by Outta Here
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.
Top Review by Sydney Mike
I had to do a bit of switching when making this recipe, in that I used thawed frozen mango & some canned pears instead of fresh fruit, & then I added the pears just before the chutney was done! A little unorthodox, I know, but the chutney turned out very nicely, & we are still enjoying it! I've added the recipe to a small pile of those I want to make again this coming summer when I can use fresh fruits! Thanks for a great keeper recipe! [Made & reviewed in the special event All Aboard the L-O-V-E Train!]
- 1 tablespoon water
- 2 teaspoons mustard powder
- 1⁄2 cup sugar
- 1⁄2 cup cider vinegar
- 2 pears, peeled, cored, diced
- 1 mango, peeled, seeded, diced
- 1⁄3 cup dark seedless raisins
- 1 small onion, peeled and finely chopped
- 1 garlic clove, peeled and finely chopped
- 1⁄2 teaspoon ground ginger
- 1⁄4 teaspoon red pepper flakes, crushed
- 1⁄4 teaspoon salt
Directions See How It's Made
- Stir water into mustard in small cup.
- Combine the sugar and vinegar in a medium-size saucepan. Bring to a boil, stirring to dissolve sugar. Boil gently 10 minutes.
- Add remaining ingredients, including mustard mixture. Boil gently, stirring occasionally, until most of the liquid evaporates and the fruit is tender, about 30 minutes.
- Cool completely.
- Refrigerate, covered, for up to 1 week.
- Serve cold.