Silver Spoon Fruity Chutney |
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Prep Time: 40 Minutes Cook Time: 40 Minutes |
Ready In: 80 Minutes Servings: 16 |
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Chock full of fruity flavours, this chutney is delicious! The recipe should make about 10 cups, so here's a chance to batch-cook enough chutney for your pantry. Delicious with curries. Actually, chutneys go with all red and grilled meats, should be an ingredient in barbecue sauces and can be added to sandwich fillings. Especially good with corned meats. Prep time is a wild guess: I haven't timed it. Ingredients:
6 cups apples, peeled, cored and chopped (granny smith is best) |
4 cups pears, peeled, cored and chopped (firm pears) |
2 oranges, peel of, grated (okay, the grated peel of 2 oranges) |
3 oranges, peeled, seeded and diced (remove all white pith) |
3 lemons, large, unwaxed, sliced thin and slices quartered |
3 onions, large, peeled, chopped fine |
6 garlic cloves, peeled and chopped |
1 lb dates, pitted, chopped |
3/4 cup raisins |
1 cup cider vinegar |
1 cup apple juice (or use orange juice) |
1/2 cup dry white wine |
1/2 cup honey |
3 teaspoons black pepper, coarse |
1 teaspoon nutmeg |
3 teaspoons ground ginger |
1 teaspoon ground cloves |
2 teaspoons salt |
2 teaspoons hot pepper flakes (or to taste) |
Directions:
1. Sterilise canning jars by putting them on an oven tin in a cold oven, and heating oven to 325 deg F/160 deg C for at least 10 - 15 minutes. Handle carefully when taking them out - take out the entire tin with the bottles. Less mess.
2. Combine all the prepared ingredients in a large Dutch oven or heavy-bottomed pot.
3. Bring to boil over high heat, then turn heat down and simmer, stirring now and then.
4. Simmer open until the fruits are tender and the mixture has the consistency of a preserve or relish.
5. Ladle into the hot sterilised jars, and seal. Well-sealed, this will keep almost forever.
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