Mix Fruit Chutney Food

DRIED FRUIT CHUTNEY

Steps:

• In large saucepan, combine all ingredients & bring to boil.
• Reduce heat & simmer, uncovered 20 minutes, or until mixture has thickened.
• Ladle into hot sterilized jars & seal immediately.

MIX FRUIT CHUTNEY

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.

FRUIT CHUTNEY

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!

CONTEST-WINNING WINTER FRUIT CHUTNEY

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.

WINTER FRUIT CHUTNEY

Steps:

• Place prunes and apricots in saucepan; add 1 cup/250 mL water and bring to boil.
• Remove from heat; cover and let stand for 30 minutes.
• Stir in onion, apple, tomatoes, sugar, ginger, cinnamon, cloves, nutmeg, black and cayenne peppers, salt and vinegar; bring to simmer.
• Cover and simmer on low, stirring occasionally, until thickened to jamlike consistency, 50 to 60 minutes.
• Remove from heat and spoon into jar.