Fresh Fruit Chutney

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 Tips & Techniques).

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