Mustard Fruit Chutney Recipes

MUSTARD FRUIT CHUTNEY

Mustard Fruit Chutney image

A spicy-sweet chutney, good with poultry. This can be put into sterilized 1/2 pint or pint jars, sealed with lids and rings, and processed in 10-minute water bath.

Provided by Outta Here

Categories Chutneys

Time 50m

Yield 3-4 cups, 18 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon water
2 teaspoons mustard powder
1/2 cup sugar
1/2 cup cider vinegar
2 pears, peeled, cored, diced
1 mango, peeled, seeded, diced
1/3 cup dark seedless raisins
1 small onion, peeled and finely chopped
1 garlic clove, peeled and finely chopped
1/2 teaspoon ground ginger
1/4 teaspoon red pepper flakes, crushed
1/4 teaspoon salt

Steps:

Stir water into mustard in small cup.
Combine the sugar and vinegar in a medium-size saucepan. Bring to a boil, stirring to dissolve sugar. Boil gently 10 minutes.
Add remaining ingredients, including mustard mixture. Boil gently, stirring occasionally, until most of the liquid evaporates and the fruit is tender, about 30 minutes.
Cool completely.
Refrigerate, covered, for up to 1 week.
Serve cold.

Nutrition Facts : Calories 60.1, Fat 0.2, Sodium 33.7, Carbohydrate 15, Fiber 1.3, Sugar 12.4, Protein 0.5

WINTER FRUIT CHUTNEY

Winter Fruit Chutney image

A simple little chutney you can prepare any time of the year, especially nice served with a strong cheddar, it is also delicious with our French Canadian tourtiere. Source: Homemakers Magazine

Provided by Elly in Canada

Categories Apple

Time 1h35m

Yield 2 cups

Number Of Ingredients 14

Ingredients

3/4 cup quartered pitted prune
3/4 cup quartered dried apricot
1 large onion, chopped
1 large tart apple, peeled and finely chopped
1/2 cup canned tomato, chopped drained seeded
1/3 cup granulated sugar
1/2 teaspoon ground ginger (I use one teaspoon of fresh grated ginger)
1/4 teaspoon ground cinnamon
1/4 teaspoon clove
1/4 teaspoon nutmeg
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1/4 cup cider vinegar

Steps:

Place prunes and apricots in saucepan; add 1 cup/250 mL water and bring to boil.
Remove from heat; cover and let stand for 30 minutes.
Stir in onion, apple, tomatoes, sugar, ginger, cinnamon, cloves, nutmeg, black and cayenne peppers, salt and vinegar; bring to simmer.
Cover and simmer on low, stirring occasionally, until thickened to jamlike consistency, 50 to 60 minutes.
Remove from heat and spoon into jar.

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