Mustard Fruit Chutney
Recipe: #11723
January 04, 2014
Categories: Mango, Pear, Onions, Indian, Canning/Preserving, One-Pot Meal, Fat Free, Gluten-Free, Heart Healthy, Kosher Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, more
"A spicy-sweet chutney, good with poultry. This can be put into sterilized 1/2 pint or pint jars, sealed with lids and rings, and processed in 10-minute water bath. Makes 3-4 cups."
Original is 18 servings
Ingredients
Nutritional
- Serving Size: 1 (54.3 g)
- Calories 38.2
- Total Fat - 0.1 g
- Saturated Fat - 0 g
- Cholesterol - 0 mg
- Sodium - 40 mg
- Total Carbohydrate - 9.2 g
- Dietary Fiber - 0.4 g
- Sugars - 8 g
- Protein - 0.4 g
- Calcium - 8.3 mg
- Iron - 0.2 mg
- Vitamin C - 1.5 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Stir water into mustard in small cup.
Step 2
Combine the sugar and vinegar in a medium-size saucepan. Bring to a boil, stirring to dissolve sugar. Boil gently 10 minutes.
Step 3
Add remaining ingredients, including mustard mixture. Boil gently, stirring occasionally, until most of the liquid evaporates and the fruit is tender, about 30 minutes.
Step 4
Cool completely.
Step 5
Refrigerate, covered, for up to 1 week. (see description for canning suggestion)
Step 6
Serve cold.
Tips
No special items needed.
1 Reviews
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