Summer Fruit Chutney - Indian

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Summer Fruit Chutney - Indian

 

1 cup cider vinegar

1/2 cup granulated sugar

1/2 cup light brown sugar

1/2 cup raisins

2 Tbs. grated fresh ginger

1 cinnamon stick

3 whole cloves

1 tsp. mustard seed

1/2 tsp. salt

1/4 tsp. cayenne pepper

1 1/2 lb. fruit such as pears, apples, peaches, plums or nectarines, peeled and

cut into 1/2-inch dice

 

 

 

 

 

Combine vinegar, sugars, raisins, ginger, cinnamon stick, cloves, mustard seed,

salt and cayenne pepper in large, nonreactive saucepan. Bring to a boil.

Add fruit and return mixture to a boil. Cook 5 minutes. Drain fruit in strainer,

reserving liquid. Remove cinnamon stick and cloves.

Return liquid to saucepan, and bring to a boil. Cook 10 minutes, or until syrup

is thick. Add pears, and return to a boil. Remove from heat.

Ladle chutney into sterilized jars. Wipe off any drips, then screw on tops.

Invert jars 5 minutes, or immerse in boiling water bath 10 minutes.

 

Makes 4 8-oz. jars

 

Source: Vegetarian Times Issue: September 1, 2005 p.54

Formatted by Chupa Babi: 06.22.08

 

Nutritional Information Per SERVING: Calories: 43, Protein: g, Total fat: g,

Carbs: 11g, Cholesterol: mg, Sodium: 38mg, Fiber: g, Sugars: 9g

 

This sweet-and-sour spread makes a crowd-pleasing hors d’oeuvre served with

cream cheese and crackers. It also goes well with Indian curries.

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