Mustard Fruit Chutney Recipe #353073
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.
by mikekey
50 min | 10 min prep
SERVES 18 , 3 -4 cups
- 1 tablespoon water
- 2 teaspoons mustard powder
- 1/2 cup sugar
- 1/2 cup cider vinegar
- 2 pears, peeled, cored, diced
- 1 mango, peeled, seeded, diced
- 1/3 cup dark seedless raisins
- 1 small onion, peeled and finely chopped
- 1 garlic clove, peeled and finely chopped
- 1/2 teaspoon ground ginger
- 1/4 teaspoon red pepper flakes, crushed
- 1/4 teaspoon salt
- Stir water into mustard in small cup.
- Combine the sugar and vinegar in a medium-size saucepan. Bring to a boil, stirring to dissolve sugar. Boil gently 10 minutes.
- Add remaining ingredients, including mustard mixture. Boil gently, stirring occasionally, until most of the liquid evaporates and the fruit is tender, about 30 minutes.
- Cool completely.
- Refrigerate, covered, for up to 1 week.
- Serve cold.
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5 stars