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Cook Time:50 minsAdditional Time:1 hr 10 minsTotal Time:2 hrsServings:96Yield:6 cupsJump to Nutrition Facts
Cook Time:50 minsAdditional Time:1 hr 10 minsTotal Time:2 hrsServings:96Yield:6 cups
Cook Time:50 mins
Cook Time:
50 mins
Additional Time:1 hr 10 mins
Additional Time:
1 hr 10 mins
Total Time:2 hrs
Total Time:
2 hrs
Servings:96
Servings:
96
Yield:6 cups
Yield:
6 cups
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1tablespooncanola oil4cupschopped onion1tablespoonminced garlic8 cups prepared fresh fruit, peeled if desired (see Tip)1cupdried fruit, chopped if larger than raisins1 cup granulated sugar , or brown sugar (see Note)1cupvinegar1cupwater2small fresh chile peppers, seeded and slivered lengthwise, or 1 teaspoon crushed red pepper1teaspoonsalt
Cook Mode(Keep screen awake)
Ingredients
1tablespooncanola oil
4cupschopped onion
1tablespoonminced garlic
8 cups prepared fresh fruit, peeled if desired (see Tip)
1cupdried fruit, chopped if larger than raisins
1 cup granulated sugar , or brown sugar (see Note)
1cupvinegar
1cupwater
2small fresh chile peppers, seeded and slivered lengthwise, or 1 teaspoon crushed red pepper
1teaspoonsalt
Directions
Heat oil in a Dutch oven over medium heat. Add onion and cook, stirring occasionally, until light brown, 6 to 10 minutes Add garlic and cook, stirring, until fragrant, about 30 seconds.
Add fresh fruit, dried fruit, sugar, vinegar, water, chiles and salt. Bring to a boil over high heat, stirring often. Reduce heat to maintain a lively simmer and cook until thickened, 30 to 40 minutes. To test doneness, put a spoonful of chutney on a plate and draw a spoon through the center. If no liquid seeps into the middle, it’s done. Return to a simmer to thicken more if necessary.
If freezing or refrigerating, ladle the chutney into clean canning jars to within 1/2 inch of the rim. Wipe rims clean. Cover with lids. Let the jars stand at room temperature until cool before refrigerating or freezing. Or process in a water bath to store at room temperature (see Tip).
Tips
Make Ahead Tip: Store in the refrigerator for up to 3 weeks, in the freezer for up to 1 year or at room temperature for up to 1 year if processed in a water bath.
Equipment: Six 8-ounce canning jars
Tip: How to Prep & Measure Fruit–Berries: Remove stems; hull strawberries. Measure whole. Cherries: Remove stems and pits; halve. Measure halves. Peaches, Nectarines & Plums: Peel if desired. Cut into 1/2-inch pieces; discard pits. Measure pieces. Apples, Pears & other fruit: Peel if desired. Quarter, remove seeds and cut into 1/2-inch pieces. Measure pieces.
To peel stone fruit, dip them in boiling water for about 1 minute to loosen their skins. Let cool slightly, then remove the skins with a paring knife.
Note: 3/4 cup maple syrup (or honey) or 1/2-1 cup Splenda Granular can be used in place of 1 cup sugar.
Originally appeared: EatingWell Magazine, May/June 2009
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Nutrition Facts(per serving)23Calories0gFat5gCarbs0gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
