Fruit Chutney Recipe Easy
CONTEST-WINNING WINTER FRUIT CHUTNEY
The pairing of sweet and tart fruits makes this chutney a wonderful accompaniment for pork. Not only is it a consistent blue-ribbon winner at fairs, it's a natural way to capture the best of autumn's harvest in a jar.
Provided by Taste of Home
Time 40m
Yield 4 half-pints.
Number Of Ingredients 14
Steps:
- In a Dutch oven, combine the first nine ingredients. Bring to a boil over medium heat, stirring occasionally. Reduce heat; cover and simmer for 15 minutes. , Stir in the brown sugar, pears, cranberries, apple and currants. Return to a boil. Reduce heat; simmer, uncovered, for 1 hour or until fruit is tender and mixture has thickened., Pour hot mixture into hot jars, leaving 1/4-in. headspace. Adjust caps. Process for 15 minutes in a boiling-water bath.
Nutrition Facts : Calories 102 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 119mg sodium, Carbohydrate 27g carbohydrate (25g sugars, Fiber 1g fiber), Protein 0 protein.
FRUIT CHUTNEY (ZWT - SOUTH AFRICA)
This recipe was entered for ZWT & has been modified slightly. My source is: http://africhef.com/Chutney-Recipe.html. The intro is short & sweet ... "This easy South African Fruit Chutney recipe is 1 of the simplest I've come across & is well worth the slight effort taken to prepare it." (Yield & times have been estimated. Times do not include standing overnight or waiting period to mature)
Provided by twissis
Categories Chutneys
Time 2h30m
Yield 1 3 lb, 1 serving(s)
Number Of Ingredients 14
Steps:
- Chop all dried fruit except the sultanas.
- Place fruit & water in a lrg mixing bowl, cover & leave overnight.
- Do not drain the fruit. Add the remaining ingredients & place in a heavy bottomed saucepan.
- Simmer over low heat (stirring constantly) till the sugar has dissolved.
- Bring to a boil & then lower heat. Allow to simmer (uncovered) for approx 1 1/2 hrs or till thick, stirring occ.
- Pour chutney mixture into sterilized jars while still hot. Fill to ½ in below the top. Cover w/an airtight plastic lid. Do not use a metal lid because the action of the spices & vinegar will cause corrosion.
- Leave the chutney to mature in a cool, dark, dry place for 6-8 weeks before use.
- NOTE: This fruit chutney may be used in curries, almost any dish that has rice as an accompaniment & also to tasty up pasta dishes.
Nutrition Facts : Calories 4935.6, Fat 6.4, SaturatedFat 1.1, Sodium 519, Carbohydrate 1270.3, Fiber 84.6, Sugar 1117.3, Protein 29.9
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