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Fruit Chutney

Diabetic.Foodie's picture
  Raspberry vinegar 1 Cup (16 tbs)
  Red wine vinegar 1⁄2 Cup (8 tbs)
  Dry white wine 2 Cup (32 tbs)
  Frozen orange juice concentrate 1⁄2 Cup (8 tbs)
  Crushed pineapple in juice 1 Cup (16 tbs)
  Diced apple 1 Cup (16 tbs)
  Diced papaya 2⁄3 Cup (10.67 tbs)
  Diced mango 2⁄3 Cup (10.67 tbs)
  Thinly sliced green bell pepper 1⁄2 Cup (8 tbs)
  Thinly sliced red bell pepper 1⁄2 Cup (8 tbs)
  Thinly sliced yellow bell pepper 1⁄2 Cup (8 tbs)
  Granulated sugar 1⁄4 Cup (4 tbs)
  Whole peppercorns 6
  Bay leaf 1
  Minced fresh mint 2 Teaspoon

Combine vinegars in a large saucepan.
Bring to a boil, reduce heat, and simmer to reduce liquid to about 1/2 cup (125 mL).
Add wine, orange juice concentrate, fruit, bell peppers, sugar replacement, peppercorns, and bay leaf.
Cook until fruit is soft.
Transfer fruit and bell peppers to a bowl.
Simmer liquid for about 5 minutes.
Return fruit and bell peppers to saucepan.
Cook over low heat, stirring occasionally, and reduce mixture to about 2 1/2 cup
Remove from heat.
Remove peppercorns and bay leaf.
Stir in mint.
Cover and chill.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1222 Calories from Fat 7

% Daily Value*

Total Fat 0.81 g1.2%

Saturated Fat 0.17 g0.86%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 74 mg3.1%

Total Carbohydrates 203 g67.6%

Dietary Fiber 11.1 g44.4%

Sugars 169.5 g

Protein 8 g15.1%

Vitamin A 85.6% Vitamin C 697.3%

Calcium 21.1% Iron 32.6%

*Based on a 2000 Calorie diet

Fruit Chutney Recipe