| 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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