"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

Spiced Fruit Chutney Recipe

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This recipe for Spiced Fruit Chutney, by , is from Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Casey vanderBent
Added: Tuesday, October 27, 2009


2.2 lb Granny Smith apples, peeled, cored and cut into medium-sized chunks
2.2 lb Conference pears, peeled, cored and cut into medium-sized chunks
2 large onions, peeled and finely chopped
2 cloves garlic, minced
2 lemons, grated zest and juice
1 T. mustard seeds
3 C. white wine vinegar
1 C. rose wine
8 oz dried apricots, finely chopped
8 oz raisins
2 t. grated fresh ginger
3 t. speculaas spices (or pumpkin pie spices)
1 T. dried chile flakes
1 T. salt
4 C. dark brown sugar

In a large soup pot, bring the apples, pears, onions, garlic, lemon zest and juice, mustard seeds and 2 C. of the vinegar to the boil and simmer until the fruit is tender, but not soft.

Add the remaining vinegar, the rose wine and the rest of the ingredients, bring to the boil and simmer for another 45 minutes, or until thick and jelly-like. Check regularly and stir so it doesn't stick, especially towards the end. Leave to cool for 20 minutes.

In the meantime, wash jam jars and lids with warm, soapy water, rinse well, and leave to dry in a warm oven (250 degrees F/130 degrees C) for 15 minutes.

Spoon chutney into the sterilized jam jars. Store in a cool, dark place for a few weeks before serving.

Makes 3-4 jars of chutney.

Personal Notes:
Personal Notes:
There is a recipe for the speculaas spice included in this cookbook.




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