| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
|
Veg04 |
1 |
servings |
INGREDIENTS
| 1 |
lb |
Mixed dried fruits; chopped |
|
|
(apricots; peaches, apples, |
|
|
; prunes) |
| 1 |
lb |
Dried apricots; coarsely chopped |
| 6 |
oz |
Pitted prunes; coarsely chopped |
|
|
(about 1 cup) |
| 1/2 |
c |
Raisins |
| 1 |
md |
Onion; chopped |
| 3/4 |
c |
Sugar |
| 2 |
c |
Water |
| 1 1/2 |
c |
Apple cider vinegar |
| 2 |
ts |
Madras curry powder |
| 1/4 |
ts |
Ground ginger |
| 1/8 |
ts |
Cayenne |
| 1/4 |
ts |
Salt |
INSTRUCTIONS
This is a fabulous chutney you can make year-round It makes a great hostess
or holiday gift. To chop the dried fruits easily, use a pulse action in the
food processor.
MAKES ABOUT 7 1/2 CUPS
1. In a 4- or 5-quart electric slow cooker, combine all the ingredients.
Mix well. 2. Cover and cook on the low heat setting 4 to 5 hours, or until
the fruits are tender but still retain their shape; do not overcook. Let
cool, then refrigerate up to 3 weeks. For longer storage, freeze up to 3
months.
NOTE: To speed this up a bit, you can cook the chutney 11/2 hours on the
low heat setting and then 11/2 hours on the high heat setting.
Recipe by: The Best Slow Cooker Cookbook Ever, by Natalie Haughton
Converted by MM_Buster v2.0l.
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