Best Mix Fruit Chutney Recipes

FRUIT CHUTNEY

Fruit Chutney image

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)

Provided by strawberrybird

Categories South African

Time 50m

Yield 3 cups

Number Of Ingredients 12

Ingredients

2 cups brown sugar
2 cups diced pears
1/2 cup dried apricot
1 cup dates, chopped
1 cup diced apple
1/2 cup golden raisin
1/2 cup water water
1 garlic clove, crushed
1/2 cup cider vinegar
1/2 teaspoon chili powder
1/2 teaspoon turmeric
1/2 teaspoon grated ginger

Steps:

Add all ingredients to heavy bottomed saucepan and heat over low, stirring constantly, until the sugar has dissolved.
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.
If time allows, use proper methods (check with your local cooperative extension office) to can the chutney and let sit for 6-8 weeks.
Otherwise, cool and dig in!

MIX FRUIT CHUTNEY

Mix Fruit Chutney image

This is so simple, yet so simply delicious! It comes such an old cookbook that since the cover is gone, all I can say is it was published in Canada.

Provided by Happy Harry 2

Categories Chutneys

Time 22m

Yield 1 1/2 cups

Number Of Ingredients 8

Ingredients

1 tablespoon oil
1 medium onion, diced
1 -2 tablespoon curry powder
1 (16 ounce) can chunky mixed fruit
1/4 cup raisins
2 tablespoons almonds, chopped
2 tablespoons lemon juice, fresh
1 teaspoon cornstarch

Steps:

Heat oil over medium heat.
Add onion and stir-fry 1 minute.
Stir in curry powder until the smell is fragrant, about 2 minutes.
Add fruit with juice, raisins and almonds. Stir to blend.
In a small bowl, stir lemon juice into cornstarch until smooth.
Stir into fruit mixture until sauce thickens.
Cool before serving.
Keep refrigerated.

Nutrition Facts : Calories 573.3, Fat 16.2, SaturatedFat 1.8, Sodium 54, Carbohydrate 108.3, Fiber 10.5, Sugar 18.6, Protein 8.8

CONTEST-WINNING WINTER FRUIT CHUTNEY

Contest-Winning Winter Fruit Chutney image

The pairing of sweet and tart fruits makes this chutney a wonderful accompaniment for pork. Not only is it a consistent blue-ribbon winner at fairs, it's a natural way to capture the best of autumn's harvest in a jar.

Provided by Taste of Home

Time 40m

Yield 4 half-pints.

Number Of Ingredients 14

Ingredients

2 cups cider vinegar
1 medium onion, finely chopped
1/2 cup water
1 tablespoon ground ginger
1 tablespoon grated orange zest
1-1/2 teaspoons salt
2 garlic cloves, minced
1/2 teaspoon ground cinnamon
1/4 teaspoon crushed red pepper flakes
3 cups packed brown sugar
2 medium ripe unpeeled pears, finely chopped
2 cups fresh or frozen cranberries
1 large tart unpeeled apple, finely chopped
1/2 cup dried currants

Steps:

In a Dutch oven, combine the first nine ingredients. Bring to a boil over medium heat, stirring occasionally. Reduce heat; cover and simmer for 15 minutes. , Stir in the brown sugar, pears, cranberries, apple and currants. Return to a boil. Reduce heat; simmer, uncovered, for 1 hour or until fruit is tender and mixture has thickened., Pour hot mixture into hot jars, leaving 1/4-in. headspace. Adjust caps. Process for 15 minutes in a boiling-water bath.

Nutrition Facts : Calories 102 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 119mg sodium, Carbohydrate 27g carbohydrate (25g sugars, Fiber 1g fiber), Protein 0 protein.