DRIED FRUIT CHUTNEY


from January 1985 "Drying Times "


by Barb Moody

This is a delightful recipe for the traditional Indian side dish. It is usually served with curry or meat dishes but its sweet, spicy and exotic flavors makes it a wonderful spread. Try it with cream cheese and crackers for a special snack!

In a medium sized saucepan, mix together dried apples, mixed fruit and raisins. Heat apple juice to almost boiling. Remove from heat and pour juice over fruit. Cover and set aside for at least 15 minutes.

In a small saucepan mix together vinegar and honey. Heat only enough to liquify honey. Add garlic, ginger, garam masala, cayenne, and cloves. Mix well and allow to set a few minutes.

Combine vinegar mixture with fruit. Add nuts. Return to heat at lowest possible temperature. Stir often until all the liquid is absorbed. If fruit does not appear to be completely rehydrated, add water 1/4 cup at a time until fruit will not absorb any more liquid. (I've added up to a cup and a half of water - the amount needed will depend on the initial moistness of fruit and the type of fruit used.)

When fruit appears completely rehydrated, bottle in clean jar rinsed in boiling water. Add cinnamon stick and refrigerate. For best flavor, allow to set for at least 12 hours before using.

Makes about 3 cups.

NOTE: For those of you who enjoy a zippier chutney, you might want to increase the amount of cayenne. It's a flexible recipe so have fun and enjoy!

*Garam Masala is a fragrant blend of spices used in many Indian dishes. If you can't find it in a gourmet shop, here is a recipe:

Mix well and store in a screw-top jar in a cool, dry place.