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Fruit Chutney Recipe
|Raspberry vinegar||1 Cup (16 tbs)|
|Red wine vinegar||1⁄2 Cup (8 tbs)|
|Dry white wine||2 Cup (32 tbs)|
|Frozen orange juice concentrate||1⁄2 Cup (8 tbs)|
|Crushed pineapple in juice||1 Cup (16 tbs)|
|Diced apple||1 Cup (16 tbs)|
|Diced papaya||2⁄3 Cup (10.67 tbs)|
|Diced mango||2⁄3 Cup (10.67 tbs)|
|Thinly sliced green bell pepper||1⁄2 Cup (8 tbs)|
|Thinly sliced red bell pepper||1⁄2 Cup (8 tbs)|
|Thinly sliced yellow bell pepper||1⁄2 Cup (8 tbs)|
|Granulated sugar||1⁄4 Cup (4 tbs)|
|Minced fresh mint||2 Teaspoon|
Serving size: Complete recipe
Calories 1222 Calories from Fat 7
% Daily Value*
Total Fat 0.81 g1.2%
Saturated Fat 0.17 g0.86%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 74 mg3.1%
Total Carbohydrates 203 g67.6%
Dietary Fiber 11.1 g44.4%
Sugars 169.5 g
Protein 8 g15.1%
Vitamin A 85.6% Vitamin C 697.3%
Calcium 21.1% Iron 32.6%
*Based on a 2000 Calorie diet
Bring to a boil, reduce heat, and simmer to reduce liquid to about 1/2 cup (125 mL).
Add wine, orange juice concentrate, fruit, bell peppers, sugar replacement, peppercorns, and bay leaf.
Cook until fruit is soft.
Transfer fruit and bell peppers to a bowl.
Simmer liquid for about 5 minutes.
Return fruit and bell peppers to saucepan.
Cook over low heat, stirring occasionally, and reduce mixture to about 2 1/2 cup
Remove from heat.
Remove peppercorns and bay leaf.
Stir in mint.
Cover and chill.