K. C. 's Dried Fruit Chutney

Course : Chutney
Serves: 4
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8 medium Ripe peaches, plums, or nectarines
3 tablespoons Vegetable oil for oiling fruit (about 3 T)
1/4 teaspoon Salt and freshly cracked black pepper
2 tablespoons Vegetable oil for sauteing onions (abt 2T)
2 large onions -- diced small
1 medium red bell pepper -- diced small
6 tablespoons brown sugar
1/4 cup white sugar
1 tablespoons molasses
1/4 cup raisins
1/2 cup orange juice
1 teaspoon salt
1/2 teaspoon freshly cracked black pepper
1/2 teaspoon coriander seeds (lightly toasted) -- cracked
1/2 cup white vinegar
2 tablespoons lemon juice (about 1/2 lemon)
1 teaspoon freshly chopped mint

Preparation / Directions:

Split the fruits in half, rub them lightly with vegetable oil, and sprinkle with salt and pepper. Place them in a single layer on a cooling rack set on top of a sheet pan, and slow bake in a 200 degree overnight, or for about 8 hours. The finished products should be about half the size of the originals, wrinkled and slightly firm to the touch, but with no dramatic change of color. In a heavy saute pan or saucepan, saute the onions in w tablespoons of vegetable oil until transparent, about 5 to 7 minutes. Add the dried fruits and stir and cook for 2 to 3 more minutes. Add all the remaining ingredients except the vinegar, lemon juice, and mint. Fring to a simmer, and simmer over low heat for about 1 hour, stirring occasionally. You may need to add a small amount of water or orange juice if the mixture begins to stick to the bottom of the pan. Remove from the heat, allow to cool, and add the vinegar, lemon juice, and mint. Mix well and serve. Makes about 4 cups. This chutney will keep, covered and refrigerated about 3 weeks.

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