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Mustard Fruit Chutney

Mustard Fruit Chutney created by AcadiaTwo

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:
50mins
Serves:
Yields:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@Outta Here
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@Outta Here
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"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."
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  1. 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!]
    Reply
  2. 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!]
    Reply
  3. AcadiaTwo
    Mustard Fruit Chutney Created by AcadiaTwo
    Reply
  4. AcadiaTwo
    This was very good but I think I actually would like less cider vinegar or more sugar. I also used dehydrated Michigan cherries instead of the raisins. Made for Summer Photo Tag 2009.
    Reply
  5. 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.
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