Fruit Chutneys

By The Canadian Living Test Kitchen

92 people added this to their Recipe Box

This recipe makes 127 1 tbsp (15 mL) servings

Nutritional Info
Per 1 tbsp (15 mL): about	-
cal	3030 cal
pro	00 pro
total fat	00 total fat
sat. fat	0 g0g sat. fat
carb	8 g8g carb
fibre	00 fibre
chol	0 mg0mg chol
sodium	22 mg22mg sodium
% RDI:	-
calcium	11 calcium
iron	11 iron
vit A	11 vit A
vit C	55 vit C

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The sweet fruits of summer — peaches, plums, apples and pears — simmer with tangy vinegar, sugar and spices to make a fetching chutney. One of the finest preserves to keep in your cupboard year-round, chutney adds its mildly piquant and exotic note to creamy cheese on bread and crackers and to cold meats and curries.

Ingredients

1 seedless orange 1 1seedless orangeseedless oranges
8 8cups cupschopped peeled peachpeaches, (3-1/2 lb/1.75 kg)
2-3/4 cups packed brown sugar 2-3/4 2-3/4cups cupspacked brown sugar
2 cups chopped onions 2 2cups cupschopped oniononions
2 cloves garlic , minced2 2cloves garlic, minced
1 cup diced sweet red pepper 1 1cup cupdiced sweet red pepper
1/2 cup raisins 1/2 1/2cup cupraisinraisins
1 tbsp mustard seeds 1 1tbsp tbspmustard seeds
1 tsp salt 1 1tsp tspsalt
1 tsp ground cloves 1 1tsp tspground clovecloves
1 tsp ground cinnamon 1 1tsp tspground cinnamon
1 tsp curry powder 1 1tsp tspcurry powder
1 tsp ginger 1 1tsp tspginger
2 cups cider vinegar 2 2cups cupscider vinegar

Preparation

Cut orange in half lengthwise; cut crosswise into thin slices. In large shallow heavy nonaluminum pot, bring orange and 1 cup (250 mL) water to boil; reduce heat, cover and simmer for about 15 minutes or until rind is very soft and water is almost evaporated.

Add peaches, sugar, onions, garlic, red pepper, raisins, mustard seeds, salt, cloves, cinnamon, curry powder and ginger to pot. Pour in vinegar and stir to combine. Bring to boil.

Reduce heat to medium; simmer, uncovered and stirring often, for about 1 hour or until chutney is reduced to 8 cups (2 L) and thick enough to mound on spoon.

Fill boiling water bath canner two-thirds full of water. Thirty minutes before filling jars, start to boil. Wash, rinse and air-dry canning jars.

Fifteen minutes before filling, place seven 1-cup (250 mL) jars, funnel and 1/2-cup (125 mL) metal measure in canner rack; boil for 15 minutes.

In small saucepan, boil new canning lids for 5 minutes. Using funnel and measure, scoop chutney into sterilized jars, leaving 1/2-inch (1 cm) headspace and lifting funnel when filling to avoid slopping.

If necessary, wipe rims with damp paper towel. Cover with lids; screw on bands fingertip tight.

Return jars to canner; if necessary, add enough boiling water to cover by at least 1 inch (2.5 cm). Cover and return to full rolling boil; boil for 10 minutes.

Transfer to rack; let cool for 24 hours. Check for seal, ensuring that lids curve downward. (If not, refrigerate and use within 3 weeks.) Label and store in cool dry dark place for up to 1 year.

Additional information :

Variations
Pear Chutney: Substitute chopped peeled ripe firm pears for peaches.

Apple Plum Chutney: Omit peaches. Substitute 4 cups (1 L) coarsely chopped (unpeeled) red plums and 4 cups (1 L) coarsely chopped peeled cooking apples. Omit curry powder. Add 1/2 tsp (2 mL) ground coriander.