Sweet & Spicy Fruit Chutney
This lip-smacking sweet & spicy fruit chutney not only features two proven immunity-boosting ingredients; Turmeric & Nigella Seeds, but also is the perfect solution to bruised, gone-off fruits.
Servings: 4 people
- 1 tbsp Cooking Oil (neutral tasting)
- 1/4 tsp Fresh ginger (finely minced)
- 1 tsp Garlic (finely minced)
- 1/2 tsp Nigella Seeds optional but highly recommended for a great taste
- 1/4 tsp Ground coriander
- 1/4 tsp Ground Cumin
- 1/4 tsp Cinnamon powder
- 1/4 tsp Turmeric
- 1/4 tsp Salt
- 8 tbsp Sugar brown, or any kind
- 4 tbsp White vinegar
- 1 cup Diced fruit of your choice try apples, pears, plums, peaches, mangoes
Heat the oil over medium-high in a medium stock pot. Saute the ginger, garlic and red chilies for a minute. Add the spices and saute for another minute.
Add the diced fruit, sugar, salt, and vinegar and stir to combine. Bring it to a rapid boil and reduce to medium-low. Put a lid and steady simmer for 30 minutes.
Remove from heat and allow it to cool. If you prefer smaller chunks, mash the mixture to the desired consistency.
For storage, chutney will keep for a while because of the high acidity content. A conservative time frame would be up to 2 months in the fridge (in a sealed jar) or for several months in the freezer.
Canning Instructions (for even longer shelf-life): Pour the hot mixture directly into sterilized jars and process in a water bath for 10 minutes. Let sit undisturbed for 24 hours, then store in a dark, cool place. Will keep for at least a year.