Dried Fruit Chutney Recipes Recipe For Banana

DRIED FRUIT CHUTNEY

Steps:

• Soak the apricots overnight, remove from the water and chop into small pieces.
• Put all the fruit and onions in a pan with the vinegar.
• Wrap the chillies and ginger in a piece of muslin and secure.
• Put the muslin bag in with the fruit and vinegar.
• Simmer until the apples are mushy, stirring often.
• Do not allow to stick and burn.
• Remove the muslin bag.
• Add sugar and boil for a further 10 minutes, until chutney thickens.
• Stir often to prevent sticking and burning.
• Pour into hot jars, tie down and seal when cool.

DRIED FRUIT CHUTNEY

Steps:

• Heat the oil in a heavy 6-quart pot over moderately high heat until it shimmers and cook the cinnamon, star anise, and cloves for 1 minute. Add the brown mustard seeds and chile. When the seeds pop and are fragrant, after about 30 seconds, remove the pan from the heat and carefully add the orange juice and apple cider. Bring the mixture to a boil and add the cherries, dates, zest, ginger, apricots, cranberries, fennel, yellow mustard seeds, and vinegar. Briskly simmer the mixture, uncovered, stirring occasionally, until the liquid is reduced and the fruits are softened and tender, about 1 1/2 hours. Stir in salt to taste. Let the chutney cool completely before serving. The chutney keeps in an airtight container in the refrigerator for 1 week.

AFRICAN DRIED FRUIT CHUTNEY

Steps:

• In a large (3 to 4 quart) Stainless Steel or other non-reactive pot, combine the fruits, onions, vinegar, water, sugar, spices and salt.
• Stirring frequently, bring to a boil over high heat; reduce the heat to low and simmer partially covered for about one hour or until the fruits are reduced to pulp and the chutney is thick enough to hold its shape almost solidly in a spoon; stir it frequently as it begins to thicken to prevent it from sticking.
• Remove the pan from the heat and ladle the chutney into either 1/2 pint or pint jars that have been sterilized filling to within 1/8 inch of the top; put into a boiling water bath for 10 to 15 minutes then remove from water and let cool before storing; refrigerate any jars where the lids didn't seal.