Dried Fruit Chutney Recipe
This Dried Fruit Chutney recipe tastes soo superb that I have been trying to find where exactly the secret lies. This Dried Fruit Chutney is never going to fail as a Side Dish. Stock up on Fruits as you will want to make this Dried Fruit Chutney time and again. Try it and feel free to pitch in suggested improvements or variations.
Ingredients
12 ounces pitted prunes
7 ounces dried apricots
4 ounces dried pears
4 ounces dried peaches
4 ounces raisins
2 medium-size yellow onions, cut into 1 -inch cubes
1 1/2 cups firmly packed light brown sugar
1 cup water
2/3 cup sherry vinegar, cidervinegar, or balsamic vinegar
1 1/2 teaspoons ground ginger
1 1/2 teaspoons salt
1 1/4 teaspoons mustard seeds
1 teaspoon ground turmeric
Directions
1 In a large enameled or stainless steel saucepan, 1 combine the prunes, apricots, pears, peaches, raisins, onions, sugar, water, vinegar, ginger, salt, mustard seeds, and turmeric.
Bring to a boil over moderate heat, then lower the heat and simmer, covered, for 40 minutes or until the fruit is tender.
Let cool to room temperature.
Will keep, covered and refrigerated, for up to 3 weeks.
2 For longer storage, pour the hot cooked chutney into six 1/2 pint canning jars, leaving 1/2 inch of head space between the chutney and jar rim.
Cover the jars with dome lids and rings, place them in a boiling water bath, and re turntoaboil.
Process for 10 minutes.
Remove from the bath and let cool.
The next day, checkthe seals, label, and store in a cool, dry place.
The chutney may also be frozen for up to 2 months at 0° F
Bring to a boil over moderate heat, then lower the heat and simmer, covered, for 40 minutes or until the fruit is tender.
Let cool to room temperature.
Will keep, covered and refrigerated, for up to 3 weeks.
2 For longer storage, pour the hot cooked chutney into six 1/2 pint canning jars, leaving 1/2 inch of head space between the chutney and jar rim.
Cover the jars with dome lids and rings, place them in a boiling water bath, and re turntoaboil.
Process for 10 minutes.
Remove from the bath and let cool.
The next day, checkthe seals, label, and store in a cool, dry place.
The chutney may also be frozen for up to 2 months at 0° F
