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
- 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.
- 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.
- 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.
- Makes about 1 1/2 cups.