Ingredients
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2
-
2
-
1/2
-
1
-
1
-
1/2
-
1/2
-
1
-
1/2
-
1/2
-
1/2
-
1/2
-
-
-
Directions
Fruit Chutney, An untested fresh-fruit version of South African chutney Chutney is best served as a condiment over meat and fish (Posted for Zaar World Tour 2011), This was simply wonderful! We served it over Brie, Chevre and Gouda with crusty bread and it was a hit with our guests We left out the dates and used chopped crystallized ginger rather than fresh, but other than these changes we followed the recipe exactly , I did make one major change in this recipe in that used all dried fruits, & as for the dates, they were Medjool! The dried apples were not the usual sliced-&-dried rounds but rather chunks of Fuji apples & those are very flavorful! Other than that, I followed the recipe, & the chutney was, in my humble opinion, outstanding! Loved it over chicken breasts & before it’s used up, we’ll be having it with baked salmon! Thanks so much for sharing the recipe! [Made & reviewed in New Kids on the Block recipe tag]
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Steps
|
1
Done
|
Add All Ingredients to Heavy Bottomed Saucepan and Heat Over Low, Stirring Constantly, Until the Sugar Has Dissolved. |
|
2
Done
|
Turn the Heat to Low. Simmer 20 Minutes or Until the Fruit Is Cooked and Thick. Check Periodically to See If More Liquid Is Needed. |
|
3
Done
|
If Time Allows, Use Proper Methods (check With Your Local Cooperative Extension Office) to Can the Chutney and Let Sit For 6-8 Weeks. |
|
4
Done
|
Otherwise, Cool and Dig In! |
