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Author Notes: This chutney plays well with all the usual suspects (curries, cheese boards) and a few unlikely ones - peanut butter sandwiches, omelets, potatoes. Use any fruity white wine, but I prefer Gewurtztraminer because it goes well with the fruit & dishes you're like to serve the chutney with. Cumin seeds can be used raw, but give more flavor if toasted. Adapted from Winter Chutney by Chef Allen Susser of Miami. —Nancy
Makes 8 cups or 4 pints
- 2 pounds mango, best you can find, peeled & chopped (5 1/2c)
- 1 pound cranberries, fresh or frozen (4c or 1 1/3 common 12 oz bag)
- 1 pound pears, chopped (just under 3c)
- 1 cup brown sugar
- 1 pound fresh apricots, chopped (just under 3c) or half that amount dried
- 2 tablespoons olive oil, good quality
- 1 tablespoon fresh ginger chopped
- 3 tablespoons white wine vinegar
- 1 teaspoon red pepper flakes
- 1 teaspoon cumin seeds, dry roasted in frying pan
- 1/2 teaspoon turmeric, ground
- 1 cup white wine (Gewurtztraminer or your choice)
- 1/2 cup onion (any type), chopped
- 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.
- 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.
- 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.
- Let cool and ladle into sterilized jars. Store tightly covered 1-2 months refrigerated or up to a year in the freezer.