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California Summer Fruit Chutney

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Ingredients
  Nectarines 2 Pound, halved
  Ripe nectarines 2 Pound, halved, pitted, diced (Fresh)
  Plums 1 Pound, halved
  Ripe plums 1 Pound, halved, pitted, diced (Fresh)
  Peaches 1 Pound, halved
  Ripe peaches 1 Pound, halved, pitted, peeled, diced (Fresh)
  Onions 3 Cup (48 tbs), diced
  Light corn syrup 1 1⁄2 Cup (24 tbs)
  Cider vinegar 1 1⁄2 Cup (24 tbs)
  Brown sugar 1 Cup (16 tbs)
  Firmly packed brown sugar 1 Cup (16 tbs)
Directions

GETTING READY
1. Sterilize 8 (1/2-pint) preserve jars with screw on lids.
2. Prepare the fruit and onion as required.
3. Measure remaining ingredients.

MAKING
4. In a large (8-quart) ceramic non-metallic or stainless steel saucepan, combine all the ingredients and mix thoroughly with a wooden spoon.
5. Cook on a medium low flame, stirring constantly until it comes to a rolling boil.
6. Reduce heat and continue to simmer for 50 to 60 minutes or until the mixture is thick and syrupy.
7. Take the pan off the heat and carefully skim off any scum.
8. Spoon the chutney into the sterilized preserve jars, filling almost to the rim.
9. Cover with circles of wax paper and close lids tightly.
10. Immerse the jars in a bath of boiling water for 5 minutes.
11. Store in a cool dry area like pantry.

SERVING
12. Serve the homemade fruit chutney with almost any kind of meat.

Recipe Summary

Difficulty Level: 
Easy
Channel: 
VeganLife
Cuisine: 
American
Method: 
Simmering
Interest: 
Summer, Healthy
Restriction: 
Vegan, Vegetarian
Ingredient: 
Nectarine
Preparation Time: 
10 Minutes
Cook Time: 
60 Minutes
Ready In: 
70 Minutes

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