Six-Fruit Chutney

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

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

Preserve
Sauce
Gluten-free
Vegan

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