Mustard Fruit Chutney

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.

• Ready In: 50 mins
• Serves: 18
• Yields: 3-4 cups

Ingredients

• 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

1. Stir water into mustard in small cup.
2. Combine the sugar and vinegar in a medium-size saucepan. Bring to a boil, stirring to dissolve sugar. Boil gently 10 minutes.
3. Add remaining ingredients, including mustard mixture. Boil gently, stirring occasionally, until most of the liquid evaporates and the fruit is tender, about 30 minutes.
4. Cool completely.
5. Refrigerate, covered, for up to 1 week.
6. Serve cold.