Africandriedfruitchutney Recipes
AFRICAN DRIED FRUIT CHUTNEY
Posting this for ZWT 2006. I can't wait to try this one myself... any excuse to make a curry dish and well if I have a good chutney I am obliged to make a Curry aren't I :-P ?? This recipe assumes knowledge of safe canning practices.
Provided by JanetB-KY
Categories Chutneys
Time 1h50m
Yield 3 pints
Number Of Ingredients 15
Steps:
- In a large (3 to 4 quart) Stainless Steel or other non-reactive pot, combine the fruits, onions, vinegar, water, sugar, spices and salt.
- Stirring frequently, bring to a boil over high heat; reduce the heat to low and simmer partially covered for about one hour or until the fruits are reduced to pulp and the chutney is thick enough to hold its shape almost solidly in a spoon; stir it frequently as it begins to thicken to prevent it from sticking.
- Remove the pan from the heat and ladle the chutney into either 1/2 pint or pint jars that have been sterilized filling to within 1/8 inch of the top; put into a boiling water bath for 10 to 15 minutes then remove from water and let cool before storing; refrigerate any jars where the lids didn't seal.
FRUIT CHUTNEY (ZWT - SOUTH AFRICA)
This recipe was entered for ZWT & has been modified slightly. My source is: http://africhef.com/Chutney-Recipe.html. The intro is short & sweet ... "This easy South African Fruit Chutney recipe is 1 of the simplest I've come across & is well worth the slight effort taken to prepare it." (Yield & times have been estimated. Times do not include standing overnight or waiting period to mature)
Provided by twissis
Categories Chutneys
Time 2h30m
Yield 1 3 lb, 1 serving(s)
Number Of Ingredients 14
Steps:
- Chop all dried fruit except the sultanas.
- Place fruit & water in a lrg mixing bowl, cover & leave overnight.
- Do not drain the fruit. Add the remaining ingredients & place in a heavy bottomed saucepan.
- Simmer over low heat (stirring constantly) till the sugar has dissolved.
- Bring to a boil & then lower heat. Allow to simmer (uncovered) for approx 1 1/2 hrs or till thick, stirring occ.
- Pour chutney mixture into sterilized jars while still hot. Fill to ½ in below the top. Cover w/an airtight plastic lid. Do not use a metal lid because the action of the spices & vinegar will cause corrosion.
- Leave the chutney to mature in a cool, dark, dry place for 6-8 weeks before use.
- NOTE: This fruit chutney may be used in curries, almost any dish that has rice as an accompaniment & also to tasty up pasta dishes.
Nutrition Facts : Calories 4935.6, Fat 6.4, SaturatedFat 1.1, Sodium 519, Carbohydrate 1270.3, Fiber 84.6, Sugar 1117.3, Protein 29.9
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