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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Indian Apple Fruit Chutney

Yes, I had some dried fruit leftover(AND as a gift)from Christmas. Usually I do something in the cake or pie department but I thought I would mix it up a bit and prepare a recipe that had some bite to it...and this did! Chutney is a delicious coating for pork loin or chicken while baking, slathered on a ham and cheese sandwich or simply putting a dollop on top of a mound of soft, whipped cream cheese and a side of dipping condiments.


For 1 Batch(es)


  • 1 cup chopped, assorted, dried fruit(including raisins)
  • 1 cup gingerale
  • 1 teaspoon minced garlic in oil
  • 1/2 teaspoon dried ginger
  • 1/4 teaspoon cinnamon
  • 2 apples
  • 1/4 cup apple cider or white vinegar
  • Salt and pepper to taste

Indian Apple Fruit Chutney Directions

  1. Place dried fruit, gingerale, ginger, garlic and cinnamon in a medium saucepan over medium heat. Bring to a boil, reduce heat to low and simmer about 10-15 minutes, or until all fruit is softened, stirring a few times. You may notice that the mango and pineapple(if included in the dried fruit mixture) is still more solid then the rest of the fruit. Continue cooking if desired.
  2. Meanwhile, peel, halve and dice apples. Add to fruit mixture, stirring to combine well and continue simmering and stirring until apples are crisp tender, another 4-6 minutes.
  3. Remove from heat and stir in vinegar and salt and black pepper. The chutney will be watery but will thicken once cooled completely. Cover and refrigerate at least 3 hours before serving.
  4. Makes about 1 1/2 cups.