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Prep time
5 minutes
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Cook time
45 minutes
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Makes
8 cups or 4 pints
Author Notes
This chutney plays well with all the usual suspects (curries, cheese boards) and a few unlikely ones (peanut butter sandwiches, omelets, potatoes). I like fruity (not dry) Riesling, Moscato or Gewurtztraminer best, but use any white wine you like. Cumin seeds give more flavor if toasted. Adapted from Winter Chutney by Chef Allen Susser of Miami. —Nancy
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Ingredients
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2 pounds
(5 1/2 cups) mango, best you can find, peeled & chopped
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1 pound
(4 cups) cranberries, fresh or frozen
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1 pound
(3 cups) pears, chopped
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7 1/3 ounces
(1 cup packed) brown sugar
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1 pound
(3 cups) fresh apricots, chopped (or half volume dried)
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2 tablespoons
Extra virgin olive oil
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1 tablespoon
fresh ginger chopped
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3 tablespoons
white wine vinegar
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1 teaspoon
red pepper flakes
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1 teaspoon
cumin seeds, dry roasted in frying pan
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1/2 teaspoon
turmeric, ground
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1 cup
white wine (your choice; see headnote)
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1/2 cup
onion (any type), chopped
Directions
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In a large pot, saute the chopped onion in oil until golden. Add chopped ginger & cook one minute more. Add wine, vinegar, sugar and spices. Simmer 5 minutes.
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Add chopped fruit and cranberries. Bring to a boil. Lower heat & simmer 8 minutes. Strain fruit & set it aside. Return the liquid to the pot.
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Simmer liquid about 15 minutes or until it forms a syrup (probably need to watch or stay close by during this period). Return fruit to pot and simmer 3 minutes. The chutney is now done.
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Let cool and ladle into sterilized jars. Store tightly covered 1-2 months refrigerated or up to a year in the freezer.
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