Dried fruit chutney
Dried fruit chutney of apple, date, apricot, pineapple and raisins with a pinch of cinnamon.
- 1 hr cooking
- Makes 7 Cup
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Ingredients
Dried fruit chutney
- 3 cup (180g) finely chopped dried apples
- 1 1/2 cup (210g) coarsely chopped seeded dried dates
- 3/4 cup (110g) coarsely chopped dried apricots
- 1/2 cup (100g) finely chopped dried pineapple
- 1 cup (150g) raisins
- 1 litre (4 cups) boiling water
- 2 cinnamon sticks
- 2 brown onions (400g), chopped finely
- 3 clove garlic, crushed
- 1 teaspoon dried chilli flakes
- 2 teaspoon coarse cooking salt
- 1 cup (220g) firmly packed light brown sugar
- 2 1/2 cup (625ml) cider vinegar
Method
Dried fruit chutney
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1Combine fruit and the water in large heatproof bowl; stand 30 minutes. Drain fruit; reserve 1½ cups soaking liquid.
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2Combine fruit, reserved soaking liquid and remaining ingredients in large saucepan; stir over high heat, without boiling, until sugar dissolves. Bring to the boil. Reduce heat; simmer, uncovered, stirring occasionally, about 45 minutes or until chutney is thick. Remove cinnamon sticks.
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3Spoon hot chutney into hot sterilised jars; seal immediately. Label and date jars when cold.
Notes
The apples should be chopped no larger than a 1cm (½ inch) dice. Store chutney in a cool, dark place for at least three weeks before opening. Refrigerate after opening.
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