Dried Fruit Chutney
Serves: 4
Eloise Gerhold
1 January 1970
Based on User reviews:
54
Spice
28
Sweetness
35
Sourness
43
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 cup
Virgin Olive Oil (extra)1 tsp
Brown Mustard Seed2 cups
Orange Juice2 cups
Apple Cider1 cup
Sour Cherry (dried)2 cups
Date (sliced)2 cups
Dried Apricot (quartered)2 cups
Cranberry (fresh)1.5 tbsps
Fennel (preferably lucknow)1 tsp
Yellow Mustard Seed1 cup
Cider VinegarDirections:
1
Heat the oil in a heavy 6-quart pot over moderately high heat until it shimmers and cook the cinnamon, star anise, and cloves for 1 minute
2
Add the brown mustard seeds and chile
3
When the seeds pop and are fragrant, after about 30 seconds, remove the pan from the heat and carefully add the orange juice and apple cider
4
Bring the mixture to a boil and add the cherries, dates, zest, ginger, apricots, cranberries, fennel, yellow mustard seeds, and vinegar
5
Briskly simmer the mixture, uncovered, stirring occasionally, until the liquid is reduced and the fruits are softened and tender, about 1 1/2 hours
6
Stir in salt to taste
7
Let the chutney cool completely before serving
8
The chutney keeps in an airtight container in the refrigerator for 1 week