Ingredients
-
1
-
2
-
1/2
-
1/2
-
2
-
1
-
1/3
-
1
-
1
-
1/2
-
-
-
-
-
Directions
Mustard Fruit Chutney,A spicy-sweet chutney, good with poultry. This can be put into sterilized 1/2 pint or pint jars, sealed with lids and rings, and processed in 10-minute water bath.,I had to do a bit of switching when making this recipe, in that used thawed frozen mango & some canned pears instead of fresh fruit, & then I added the pears just before the chutney was done! A little unorthodox, I know, but the chutney turned out very nicely, & we are still enjoying it! I’ve added the recipe to a small pile of those I want to make again this coming summer when I can use fresh fruits! Thanks for a great keeper recipe! [Made & reviewed in the special event All Aboard the L-O-V-E Train!],I had to do a bit of switching when making this recipe, in that used thawed frozen mango & some canned pears instead of fresh fruit, & then I added the pears just before the chutney was done! A little unorthodox, I know, but the chutney turned out very nicely, & we are still enjoying it! I’ve added the recipe to a small pile of those I want to make again this coming summer when I can use fresh fruits! Thanks for a great keeper recipe! [Made & reviewed in the special event All Aboard the L-O-V-E Train!]
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Steps
|
1
Done
|
Stir Water Into Mustard in Small Cup. |
|
2
Done
|
Combine the Sugar and Vinegar in a Medium-Size Saucepan. Bring to a Boil, Stirring to Dissolve Sugar. Boil Gently 10 Minutes. |
|
3
Done
|
Add Remaining Ingredients, Including Mustard Mixture. Boil Gently, Stirring Occasionally, Until Most of the Liquid Evaporates and the Fruit Is Tender, About 30 Minutes. |
|
4
Done
|
Cool Completely. |
|
5
Done
|
Refrigerate, Covered, For Up to 1 Week. |
|
6
Done
|
Serve Cold. |
