Fruit Chutney

An untested fresh-fruit version of South African chutney. Chutney is best served as a condiment over meat and fish. (Posted for Zaar World Tour 2011)

• Ready In: 50 mins
• Yields: 3 cups

Ingredients

• 2  cups brown sugar
• 2  cups  diced pears
• 1⁄2 cup  dried apricot
• 1  cup dates, chopped
• 1  cup  diced apple
• 1⁄2 cup golden raisin
• 1⁄2 cup  water water
• 1  garlic clove, crushed
• 1⁄2 cup cider vinegar
• 1⁄2 teaspoon chili powder
• 1⁄2 teaspoon turmeric
• 1⁄2 teaspoon  grated ginger

Directions

1. Add all ingredients to heavy bottomed saucepan and heat over low, stirring constantly, until the sugar has dissolved.
2. Turn the heat to low. Simmer 20 minutes or until the fruit is cooked and thick. Check periodically to see if more liquid is needed.
3. If time allows, use proper methods (check with your local cooperative extension office) to can the chutney and let sit for 6-8 weeks.
4. Otherwise, cool and dig in!