Mustard Fruit Chutney

18
Servings
10m
Prep Time
40m
Cook Time
50m
Ready In


"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 recipe yields 18 servings
OK

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 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 & Variations


No special items needed.

Related

Tis

Except for the fact that I used sultana's and not raisins, I made this recipe exactly as written. I did bottle this in the water bath, but got a taste before bottling. This was really good! It had a bit of a kick to it, but not an overpowering kick, just enough really. Can't wait to use this now.

review by:
(8 Mar 2015)