Spiced Fruit Chutney
Apples and dried plums simmer down to a tangy chutney with vinegar, brown sugar and spices. Try it with ham, smoked turkey or pork.
- 1 tablespoon olive oil
- 2 medium onions, coarsely chopped
- 1 cup cider vinegar
- 1/2 cup water
- 2 cups packed light brown sugar
- 4 cups (about 24 ounces) pitted dried plums
- alternate ingredients
- 1/4 cup finely chopped fresh ginger
- 2 whole cinnamon sticks
- 2 large cloves garlic, finely chopped
- 1 teaspoon salt
- Zest of 2 lemons
In large Dutch oven or saucepan, heat oil over medium-high heat until hot. Add onions; cook and stir 5 to 7 minutes or until tender. Add vinegar and water; stir in sugar. Add all remaining ingredients; bring to a boil, covered, stirring occasionally. Reduce heat; simmer, covered, 20 to 25 minutes or until apples and pears are tender, stirring occasionally. Remove from heat; cool 20 minutes, uncovered. Spoon into jars with lids for gift-giving. Store, covered, in refrigerator for up to 1 month. Remove cinnamon sticks before serving. Serve warm with baked ham, pork roast or smoked turkey, if desired.
For lemon zest, use zester or vegetable peeler to remove yellow portion only from lemons. If using peeler, cut into thin strips.