Silver Spoon Fruity Chutney Food

LAURA'S FRUITY CHUTNEY

Laura's fruity chutney image

Chutney is one of the easiest preserves to make - and its punchy flavours bring out the best in cheese and cold meats

Provided by Angela Nilsen

Categories Buffet, Condiment, Snack

Time 2h10m

Yield Makes about 2 litres/3½ pints

Number Of Ingredients 14

Ingredients

900g plum
2 Bramley apples (about 550g/1lb 4oz)
450g pear
1large mango
900g muscovado sugar
500ml bottle cider vinegar
2medium onions (not red)
85g chopped stem ginger (from a jar of ginger in syrup, or crystallized)
3 garlic cloves , finely chopped
1 tbsp mustard seed
1rounded tsp ground coriander
1 tsp crushed dried chillies
1 tsp salt
1 cinnamon stick

Steps:

Halve, stone and chop the plums (about the same size as you would for an apple pie - not too big, not too small). Drop them into a large saucepan. Core, peel and chop the apples and pears in the same way. Peel, stone and chop the mango. Put all the fruit in the pan.
Stir sugar, vinegar, onions, ginger, garlic, mustard seeds, coriander, crushed chillies and salt into the pan, then drop the cinnamon stick on top. Heat slowly for about 20 mins, giving an occasional stir, until the sugar has dissolved. Now leave the chutney to simmer at a steady pace, without a lid, stirring occasionally until reduced and thickened, but still with a nice balance of syrupy juice. This will take about 1½ hrs. You don't want to cook it until all the liquid has gone, as it will thicken once it cools. Discard the cinnamon stick.
Using a heatproof jug, pour the chutney while still hot into sterilised jars. It will keep for about a year in a cool, dry place.

Nutrition Facts : Calories 57 calories, Fat 1 grams fat, Carbohydrate 15 grams carbohydrates, Sugar 12 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.08 milligram of sodium

WINTER FRUIT CHUTNEY

Winter Fruit Chutney image

A simple little chutney you can prepare any time of the year, especially nice served with a strong cheddar, it is also delicious with our French Canadian tourtiere. Source: Homemakers Magazine

Provided by Elly in Canada

Categories Apple

Time 1h35m

Yield 2 cups

Number Of Ingredients 14

Ingredients

3/4 cup quartered pitted prune
3/4 cup quartered dried apricot
1 large onion, chopped
1 large tart apple, peeled and finely chopped
1/2 cup canned tomato, chopped drained seeded
1/3 cup granulated sugar
1/2 teaspoon ground ginger (I use one teaspoon of fresh grated ginger)
1/4 teaspoon ground cinnamon
1/4 teaspoon clove
1/4 teaspoon nutmeg
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1/4 cup cider vinegar

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.

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!

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