Mixed Fruit Chutney
||30 mins preparation, 40 minutes cooking
A sweet and sour type chutney, makes enough to fill several jars.
3 Pears, cored and sliced
4 apples, cored and chopped
4 peaches, skinned, stoned and sliced, or a can of peaches well drained
1 lb plums, halved and stoned
6 rings of canned pineapple, cubed
1 cup of dates, stoned and chopped
2 cups of dried prunes, soaked overnight
1 cup of dried apricots, soaked overnight
2.25 lb brown sugar
2 tsp salt
1 inch root ginger, peeled and finely sliced
1 cup chopped almonds
1 cup cashew nuts, chopped
5 tbsp cider vinegar
8 cloves, ground
1 tsp chilli powder
2 inch piece of cinnamon stick
2 bananas, peeled and sliced
Put all the fruit except the bananas into a pan, with the sugar, salt and ginger. Cover and cook for 15-20 minutes.
Add the nuts, vinegar, cloves, chilli powder and cinnamon stick. Stir well and cook for 6-8 minutes. Simmer gently, stirring occasionally, until most of the liquid has evaporated; this builds up the concentration of flavours.
The chutney should be thick and sticky. Add the sliced bananas and stir over the heat for one minute.
Cool slightly, pour into clean, warm glass jars and seal.
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