Sweet and Spicy Dried Fruit Chutney
This zippy condiment is a snap to make -- just toss all of the ingredients into a pan, stir and simmer. The chutney is excellent served with roast pork or with a sharp cheddar and crackers. Package up 4 ounce jars with the chutney for a nifty and flavorful holiday gift!
PREP TIME
5 minutes
COOK TIME
30 minutes
Ingredients
1/2 small red onion, finely chopped
1 tablespoon coriander seeds
1 tablespoon fresh grated ginger
1 teaspoon vegetable oil
1 cup apple cider vinegar
1 1/2 cups dried apricots, coarsely chopped
1/4 cup prunes, coarsely chopped
1/4 cup raisins
1/4 cup dried figs, coarsely chopped
1/8 teaspoon salt
1/8 teaspoon pepper
1/3 cup molasses
1 1/2 cups water
1 tablespoon coriander seeds
1 tablespoon fresh grated ginger
1 teaspoon vegetable oil
1 cup apple cider vinegar
1 1/2 cups dried apricots, coarsely chopped
1/4 cup prunes, coarsely chopped
1/4 cup raisins
1/4 cup dried figs, coarsely chopped
1/8 teaspoon salt
1/8 teaspoon pepper
1/3 cup molasses
1 1/2 cups water
Directions
Heat a sauce pan to medium and add onion, coriander seeds and ginger. Cook until fragrant, about 1 minute. Add dried fruit, salt, pepper, vinegar, molasses and water; stir to combine. Bring to a simmer (do not boil or you will burn the sugar in the molasses) and cook until mixture thickens, stirring occasionally, about 30 minutes. The chutney should resemble a fluid jelly consistency-wise at this point. Remove from heat and let come to room temperature before serving or storing. The chutney will retain its flavor and be ideal to eat for up to one week.
Looking for inspiration? Try these recipes:
Chicken and Pepper Stew
Autumn Vegetable Roast
Roasted Onion Veggie Bowl with Onion Mustard Dressing
