Food recipes
African Dried Fruit Chutney
African Dried Fruit Chutney Ingredients: apricots, dried, sulfured, uncooked peaches, yellow, raw dates, deglet noor raisins, seeded onions, raw vinegar, cider water, bottled, generic sugars, granulated spices, garlic...
African Dried Fruit Chutney
Ingredients:
apricots, dried, sulfured, uncooked
peaches, yellow, raw
dates, deglet noor
raisins, seeded
onions, raw
vinegar, cider
water, bottled, generic
sugars, granulated
spices, garlic powder
mustard, prepared, yellow
spices, ginger, ground
spices, coriander seed
spices, cinnamon, ground
spices, pepper, red or cayenne
salt, table
Directions:
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.
Ingredients:
apricots, dried, sulfured, uncooked
peaches, yellow, raw
dates, deglet noor
raisins, seeded
onions, raw
vinegar, cider
water, bottled, generic
sugars, granulated
spices, garlic powder
mustard, prepared, yellow
spices, ginger, ground
spices, coriander seed
spices, cinnamon, ground
spices, pepper, red or cayenne
salt, table
Directions:
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.