Dried Fruit and Garlic Chutney

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Dried Fruit and Garlic Chutney

 

This may seem like a lot of garlic, but you'll be surprised how roasting tames

and mellows its assertiveness. Other combinations of dried fruits will work, or

you can use just one fruit. The chutney makes a good accompaniment to smoked

meats and roasts or it can be served with cheese on a cracker or as a crostini.

1 pound peeled garlic cloves

 

olive oil

1 cup dried cherries

1 cup dried cranberries

1 cup raisins

1/2 cup dried apricots, sliced in thirds

1 cup firmly packed dark brown sugar

1/3 cup apple cider vinegar

3/4 teaspoon salt

1/4 teaspoon red pepper flakes

2 teaspoons mustard seed, optional

3/4 cup finely chopped crystallized ginger

 

Position a rack in the middle of the oven and preheat to 375 degrees. Line a

rimmed baking sheet with aluminum foil.

Spread the garlic cloves on the foil-lined baking sheet and liberally brush them

(or drizzle) with oil. Tightly cover the tray with another piece of foil and

roast until the garlic is just tender, 15 to 25 minutes.

Transfer the garlic cloves to a large heavy-bottomed, non-reactive saucepan and

add the cherries, cranberries, raisins, apricots, sugar, vinegar, salt, pepper

flakes and mustard seed, if using. Bring the mixture to a boil over high heat,

then lower the heat and simmer until the dried fruits are tender, 10 to 15

minutes. Remove the pan from the heat and stir in the crystallized ginger. Cool

and serve at room temperature. The chutney can be refrigerated for up to 4 weeks

or preserved in canning jars.

Makes about 5 cups.

 

 

 

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