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California Summer Fruit Chutney Recipe
|Nectarines||2 Pound, halved|
|Plums||1 Pound, halved|
|Peaches||1 Pound, halved|
|Onions||3 Cup (48 tbs), diced|
|Light corn syrup||1 1⁄2 Cup (24 tbs)|
|Cider vinegar||1 1⁄2 Cup (24 tbs)|
|Brown sugar||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 3250 Calories from Fat 58
% Daily Value*
Total Fat 7 g10.5%
Saturated Fat 0.59 g3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 354.4 mg14.8%
Total Carbohydrates 833 g277.8%
Dietary Fiber 36.7 g147%
Sugars 513.3 g
Protein 22 g44.4%
Vitamin A 121.3% Vitamin C 262.6%
Calcium 31.1% Iron 34.3%
*Based on a 2000 Calorie diet
1. Sterilize 8 (1/2-pint) preserve jars with screw on lids.
2. Prepare the fruit and onion as required.
3. Measure remaining ingredients.
4. In a large (8-quart) ceramic non-metallic or stainless steel saucepan, combine all the ingredients and mix thoroughly with a wooden spoon.
5. Cook on a medium low flame, stirring constantly until it comes to a rolling boil.
6. Reduce heat and continue to simmer for 50 to 60 minutes or until the mixture is thick and syrupy.
7. Take the pan off the heat and carefully skim off any scum.
8. Spoon the chutney into the sterilized preserve jars, filling almost to the rim.
9. Cover with circles of wax paper and close lids tightly.
10. Immerse the jars in a bath of boiling water for 5 minutes.
11. Store in a cool dry area like pantry.
12. Serve the homemade fruit chutney with almost any kind of meat.