Today we’re making Red Dried Fruit Chutney. Chutney is a condiment which usually consists of a mix of chopped fruits, vinegar, spices, and sugar cooked into a chunky spread. Most chutneys are on the spicy-hot side, but it’s easy to adjust the heat factor to your liking. This Red Dried Fruit Chutney is not spicy, but feel free to add some heat to it.
I like chutney served over baked brie or used as a condiment paired with meats. There are hundreds of possible combinations of ingredients for chutney. Most chutneys have a fruit base, but many non-sweet vegetables can also work well.
Once you get the basic concept down, you can experiment with any number of fruits and vegetables. Use firm-fleshed, under-ripe fruits such as green mangos, peaches, apples, and nectarines.
This chutney recipe delivers a mélange of dried fruits combined with fresh apple and pear. A blend of flavorful spices enhances the fruits to create a nice complement for many foods.
- 1 onion, cut into pieces
- 1 clove garlic, minced
- 1½ cups of dried red fruits (such as dried grapes, cherries, cranberries, blueberries)
- 1 apple, diced
- 1 pear or 1 peach diced
- ¾ cup Sugar
- ¾ cup Cider vinegar
- 1 teaspoon ground ginger
- 1 teaspoon ground cardamom
- 1 small 1-inch piece fresh ginger, grated
- Salt and pepper to taste
- In a large pot, combine all the ingredients. Bring to a boil and lower the heat. Simmer gently for 30 to 40 minutes. Cool and store in refrigerator up to 1 month.
This recipe is inspired from the magazine LeMust.Ca