Spiced-Wine 4-Fruit Chutney

By • January 21, 2016 0 Comments

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Spiced-Wine 4-Fruit Chutney


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

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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
  1. 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.
  2. 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.
  3. 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.
  4. 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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