Reviews (1)
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Martha Stewart Member
Rating: Unrated
09/19/2008
Love this since it came out in the magazine a couple summers ago. It's great with grilled anything, especially pork, lamb, and chicken. This year I doubled the recipe and used dried cherries rather than raisins and canned two pints to either give as gifts or enjoy myself later this year. Hmmm...perhaps I'll do both.
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Recipe Summary
Yield: Makes 2 cups
Ingredients
Ingredient Checklist
2 tablespoons olive oil
1/2 small onion, finely chopped
1 pound (about 2 cups) apricots or peaches, halved and pitted, or mangoes, peeled, flesh cut into 1/4-inch dice
1/4 cup sugar
1/4 cup honey
1/4 cup cider vinegar
1/3 cup raisins
1/2 teaspoon mustard seeds
1/4 teaspoon cumin seeds
1/4 teaspoon coarse salt
Cook's Notes
Chutney can be refrigerated in an airtight container up to 2 weeks.
Gallery
Recipe Summary
Yield: Makes 2 cups
Gallery
Recipe Summary
Yield: Makes 2 cups
Recipe Summary
Yield: Makes 2 cups
Yield: Makes 2 cups
Makes 2 cups
Ingredients
Ingredients
- 2 tablespoons olive oil
- 1/2 small onion, finely chopped
- 1 pound (about 2 cups) apricots or peaches, halved and pitted, or mangoes, peeled, flesh cut into 1/4-inch dice
- 1/4 cup sugar
- 1/4 cup honey
- 1/4 cup cider vinegar
- 1/3 cup raisins
- 1/2 teaspoon mustard seeds
- 1/4 teaspoon cumin seeds
- 1/4 teaspoon coarse salt
Directions
Heat oil in medium saucepan over medium heat. Add onion; cook, stirring often, until soft and translucent, about 4 minutes. Add remaining ingredients. Cook, stirring occasionally, until thickened, 20 to 25 minutes. Transfer to a medium bowl. Let cool completely.
Cook's Notes
Chutney can be refrigerated in an airtight container up to 2 weeks.
Cook’s Notes
Chutney can be refrigerated in an airtight container up to 2 weeks.
Reviews (1)
Add Rating & Review
Martha Stewart Member
Rating: Unrated
09/19/2008
Love this since it came out in the magazine a couple summers ago. It's great with grilled anything, especially pork, lamb, and chicken. This year I doubled the recipe and used dried cherries rather than raisins and canned two pints to either give as gifts or enjoy myself later this year. Hmmm...perhaps I'll do both.
Reviews (1)
Add Rating & Review
Add Rating & Review
Martha Stewart Member
Rating: Unrated
09/19/2008
Love this since it came out in the magazine a couple summers ago. It's great with grilled anything, especially pork, lamb, and chicken. This year I doubled the recipe and used dried cherries rather than raisins and canned two pints to either give as gifts or enjoy myself later this year. Hmmm...perhaps I'll do both.
Martha Stewart Member
Rating: Unrated
09/19/2008
Love this since it came out in the magazine a couple summers ago. It's great with grilled anything, especially pork, lamb, and chicken. This year I doubled the recipe and used dried cherries rather than raisins and canned two pints to either give as gifts or enjoy myself later this year. Hmmm...perhaps I'll do both.
Rating: Unrated
All Reviews for Fresh Chutney
- of Reviews
Reviews:
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Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Fresh Chutney
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
