Fruit Chutney Recipe
My passion for Fruit Chutney grew during high school days. It is a Diabetic dish. I just love Side Dish recipes and this dish is my only favorite amongst them. If you have a lot of Fruits on hand then you know its time to make some Fruit Chutney. You owe me a thanks for sharing this recipe.
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
1 cup raspberry vinegar
1/2 cup red wine vinegar
2 cup dry white wine
1/2 cup frozen orange juice concentrate
1 cup crushed pineapple injuice
1 cup diced apple
2/3 cup diced papaya
2/3 cup diced mango
1/2 cup thinly sliced green bell pepper
1/2 cup thinly sliced red bell pepper
1/2 cup thinly sliced yellow bell pepper
1/4 cup granulated sugar
6 whole peppercorns
1 bay leaf
2 tsp minced fresh mint
Directions
Combine vinegars in a large saucepan.
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.
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.
