DRIED FRUIT CHUTNEY RECIPES

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DRIED FRUIT CHUTNEY RECIPE - FOOD.COM



Dried Fruit Chutney Recipe - Food.com image

Decades ago when I used to do a little canning, I collected a number of recipes for chutney -- Here's one of them.

Total Time 35 minutes

Prep Time 5 minutes

Cook Time 30 minutes

Yield 4 8 oz jars

Number Of Ingredients 14

1/2 cup water
3 medium apples, tart, diced
1 cup dried pitted prunes, diced
1 cup dried apricot, diced
1 cup cider vinegar
1 1/2 cups brown sugar, packed
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon black pepper
1/2 teaspoon ground cloves
1/2 teaspoon coriander
1/2 teaspoon curry powder
1/8 teaspoon crushed red pepper flakes
3 garlic cloves, minced

Steps:

  • In large saucepan, combine all ingredients & bring to boil.
  • Reduce heat & simmer, uncovered 20 minutes, or until mixture has thickened.
  • Ladle into hot sterilized jars & seal immediately.

Nutrition Facts : Calories 542, FatContent 0.6, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 614.8, CarbohydrateContent 138.2, FiberContent 7.9, SugarContent 121.4, ProteinContent 2.3

DRIED FRUIT CHUTNEY RECIPE - FOOD.COM



Dried Fruit Chutney Recipe - Food.com image

Make and share this Dried Fruit Chutney recipe from Food.com.

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 7-8 lbs chutney

Number Of Ingredients 10

1 lb seedless raisin
8 ounces cooking dates, chopped small
8 ounces currants
8 ounces dried apricots
2 lbs peeled and cored apples, sliced (measured after peeling and coring)
3 large onions, chopped
3 pints vinegar
1 ounce chile, crushed
2 ounces bruised gingerroot
1 lb soft brown sugar

Steps:

  • Soak the apricots overnight, remove from the water and chop into small pieces.
  • Put all the fruit and onions in a pan with the vinegar.
  • Wrap the chillies and ginger in a piece of muslin and secure.
  • Put the muslin bag in with the fruit and vinegar.
  • Simmer until the apples are mushy, stirring often.
  • Do not allow to stick and burn.
  • Remove the muslin bag.
  • Add sugar and boil for a further 10 minutes, until chutney thickens.
  • Stir often to prevent sticking and burning.
  • Pour into hot jars, tie down and seal when cool.

Nutrition Facts : Calories 843.4, FatContent 1, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 47.7, CarbohydrateContent 210.6, FiberContent 13.9, SugarContent 178.1, ProteinContent 6.4

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