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Autumn Fruit Chutney
1 kg Granny Smith apples
1 kg Peaches; quartered or 300g. dried peaches, chopped
200 g Dried apricots; halved
200 g Sultanas
800 g Sugar
1 tb Salt
6 Cloves garlic; minced
70 g Ginger; peeled and grated
1/2 ts Cayenne pepper
2 Cinnamon sticks
Good pinch of Krokos Greek red saffron*
3 Bay leaves
Peel, core and chop the apples and place in a large saucepan with the
peaches, apricots, sultanas, cinnamon sticks, bay leaves, ginger, vinegar,
sugar, salt, cayenne pepper and saffron. Bring to the boil then and simmer
vigorously for 30 minutes, stirring frequently to stop the fruit burning
(be careful when stirring as the mixture tends to splatter a little).
When the mixture has thickened and looks syrupy, turn off the heat and
allow to cool slightly. Remove the cinnamon sticks and bay leaves and
bottle in sterile glass jars and seal. Store at cool room temperature for
up to 12 months.
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