Spiced Fruit Chutney

Course : Curry
Serves: 1
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2 cups cider vinegar
1 medium onion -- finely chopped
1/2 cup water
1 tablespoon ground ginger
2 teaspoons grated orange peel
1 1/2 teaspoons salt
1/2 teaspoon cinnamon
1 clove garlic -- minced
1/4 teaspoon dried red pepper flakes
3 cups firmly packed golden brown -- sugar
2 small Bartlett pears -- cored and
1 large granny smith apple -- cored diced
2 cups cranberries
1/2 cup dried currants

Preparation / Directions:

I found this excellent recipe for chutney the other day. It uses cranberries for those folk that were looking for cranberry recipes not too long ago. I think this is better than Major Gray's chutney. Combine first 9 ingredients in heavy medium sauce pan over medium- high heat. Bring to a boil, stirring frequently. Reduce heat to low and cook for 15 minutes, stirring occasionally. Add sugar, pears, apple, cranberries and currants and stir until sugar dissolves. Cook until fruits are soft and liquid thickens slightly, stirring occasionally, about 1 hour. Cool to room temperature (chutney will thicken more as it cools). Cover and refrigerate. Bring to room temperature before serving. Bon Appetite, December, 1989. Page 76

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