Six-Fruit Chutney

Name: Six-Fruit Chutney
Yield: Approximately 2 pint jars
Ingredients: 1 navel orange; 2 cups fresh cranberries; ½ teaspoon curry powder (commercial); 1½ cups water, pineapple juice, cider, or orange juice; 1 firm but ripe pear; ½ teaspoon ginger; ½ cup currants or raisins; ½ cup vinegar; ½ cup crushed pineapple, drained; 1 lime; ½ teaspoon cloves; 2 tart apples; ¼ cup walnuts, chopped; 1 to 2 cups sugar; ¼ teaspoon cayenne pepper

Preparation info

Approximately
2 pint
jars

Difficulty
Easy

Appears in

Home Canning and Preserving

By Janet Cooper

Published 2014

About

This is a mild chutney.

Ingredients

½ cup crushed pineapple, drained
1 lime
2 tart apples

Method

Cut the lime in quarters lengthwise, remove seeds, and slice thinly crosswise, discarding the ends without fruit. Peel, core, and dice the apple and pear. Grate the orange rind; remove all pith and outer membrane. Cut the fruit from between the membranes. Squeeze the juice from the membrane before discarding it. Chop the fruit, keeping any juice. Wash and chop the cranbe