• 6servings
  • 120minutes
  • 23calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, C, P
MineralsCopper, Natrium, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon(s) canola oil

  2. 4 cup(s) chopped onion

  3. 1 tablespoon(s) minced garlic

  4. 8 cup(s) prepared fresh fruit , peeled if desired (see Tips & Techniques)

  5. 1 cup(s) dried fruit , chopped if larger than raisins

  6. 1 cup(s) granulated sugar or brown sugar (see Tips & Techniques)

  7. 1 cup(s) vinegar

  8. 1 cup(s) water

  9. 2 small fresh chile peppers , seeded and slivered lengthwise, or 1 teaspoon crushed red pepper

  10. 1 teaspoon(s) salt

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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 Tips & Techniques).

  4. Carb Servings: 1/2 carbohydrate (other). Carbohydrate Servings: 1/2.


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