Fruit Chutney

Name: Fruit Chutney (Torshi-e miveh)
Prep time: 1 h
Cook time: 3 h
Total time: 4 h
Yield: Makes about 3 jars (1 pint/475ml each)
Cuisine: Iranian
Ingredients: 1 tablespoon nigella seeds (siah daneh); 1 teaspoon ground saffron; 2 tablespoons pickling salt (or sea salt); 1 tablespoon nigella seeds (siah daneh); 2 tablespoons pickling salt (or sea salt); ½ pound (225 g) apples, cored and finely chopped; ½ pound (225 g) quinces, cored and finely chopped; ½ pound (225 g) persimmons, finely chopped; 1 red pepper, seeds removed and finely chopped; 1 orange, peeled, seeds removed, and finely chopped; 1 bulb of fresh garlic, peeled and crushed; 2 pounds (900 g) mangoes, peeled and chopped; 8½ cups (2 l) cider vinegar; 2 ounces (55 g) dried apricots, chopped; ½ pound (225 g) dried peaches, finely chopped; ½ pound (225 g) pitted dried tart cherries; 1 tablespoons tamarind paste*; 1 pound (450 g) pitted dates, chopped; ½ pound (225 g) dried pitted prunes, finely chopped; ½ cup (120 g) grape molasses, or ½ pound (225 g) seedless grapes, finely chopped; ½ cup (120 g) grape molasses, or ½ pound (225 g) seedless grapes, finely chopped; 2 teaspoons ground cumin; 1 tablespoon ground golpar*; 2 teaspoons ground limu-omani (Persian lime powder)*; 2 teaspoons ground limu-omani (Persian lime powder)*; 1 tablespoon ground ginger; 1 tablespoon ground cardamom; 2 teaspoons ground coriander seeds; 1 teaspoons ground cinnamon; ½ teaspoon freshly ground black pepper

Torshi-e miveh

Preparation info

Makes about
3 jars

Difficulty
Easy
Ready in
4 hr

Appears in

Food of Life

By Najmieh Batmanglij

Published 2011

About

A food processor may be used to chop your fruit and vegetables.

Ingredients

Chutney Spice Mixture

Advieh

2 teaspoons ground cumin
1 tablespoon ground golpar*

Asia
Iran
Preserve
Southeast Asia
Gluten-free
Vegan

Method

Sterilize canning jars in boiling water. Drain and allow to dry thoroughly.
Combine all the ingredients for the chutney spice mixture in a bowl, mix well and set aside.
Place all the prepared fruit, vegetables, and spice mixture in a large laminated pot. Cover with the vinegar and simmer for 2 to 3 hours over low heat, stirring occasionally with a woo