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fruit-ginger-chutney recipe

Date: Mon, 5 Jun 1995 21:26:01 -0500 (CDT)
 From: "Natalie Frankel" (Natalie.Frankel@mixcom.com)
 I've been enjoying this mixed flavor of sweet, sour and spices.  It's similar 
 to other chutney recipes posted, but I like to mix up the fruits, changing
 the combination each time.  It keeps well in the freezer and is easy to
 scoop out a tablespoon at a time, or keeps well in the fridge for up to
 several weeks.  Mix a tablespoon of chutney with a cup of brown rice and 
 voila - a taste sensation.  It's an easy, portable lunch for work - just warm 
 up in the microwave and enjoy!
 3 cups of any mixture of the following:  fresh or dried pineapple, dates, 
   papaya, mangos, pears, peaches, drained fruit cocktail or tropical fruit
   cocktail, chopped fine
 3/4 cup raisins, chopped fine
 2/3 cup vinegar (any mixture of cider, balsamic, wine or seasoned)
 1/2 cup firmly packed brown sugar
 1/4 cup honey (or vegan substitute)
 1 small onion, chopped fine
 2 TB grated fresh ginger
 1/2 tsp cinnamon
 Pinch each allspice, nutmeg and cloves (or more to taste)
 Combine all ingredients in saucepan.  Heat to boiling; reduce heat and
 simmer, stirring occasionally, until thickened, 1 hour.
 Makes 2 cups.
 It's also good over steamed, baby carrots. 
 kwhoney honey