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California Summer Fruit Chutney

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  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)

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

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.

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

Recipe Summary

Difficulty Level: 
Preparation Time: 
10 Minutes
Cook Time: 
60 Minutes
Ready In: 
70 Minutes

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