Sunday, October 5, 2008

Fruit Chutney

2 cups cider vinegar
1/2 cup sugar
1/4 cup ginger (fresh or candied), sliced thin
1/3 cup onion, sliced thin
2 garlic cloves, sliced thin
2 tsp mustard seed
2 tsp red pepper flakes
1/2 tsp salt
4 cups or so diced fruit

Combine it all in a saucepan and cook over medium-low until the fruit is soft. Fill sterilized canning jars and process.

The chutney comes out sweet and spicy, which I like. It's also a great way to use up odds and ends of fruit—today it was apples and pears, but I've also used this with plums to good effect. And if you have a little more or a little less than four cups of fruit, the recipe is quite forgiving.

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