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!
MIXED UP FRUIT AND GINGER CHUTNEY
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.