Friday, July 3, 2009


1 mango
1 plum
1 gala apple
1 nectarine
1 peach
1 tsp olive oil
1/2 jalapeno pepper, seeded and diced
1 clove garlic, minced
1/8 tsp ginger (Ground or crystallized)
1/2 tsp salt
1/4 tsp white pepper or regular black pepper
1/2 tsp cider vinegar
Peel all fruit and cut into medium sized chunks. Mix together in a bowl and set aside. In a medium sauce pan, warm the olive oil over medium heat. Saute Jalapeno pepper ( if you want more spice you may need to add the whole pepper and the seeds) garlic and ginger for 2 minutes. Add the fruit to the pan, reduce heat to low, and simmer until the fruit starts to break down, about 15 to 30 minutes. Add salt and pepper to taste. Remove chutney from heat. Stir in the vinegar. Serve with Zucchini Chicken Curry.
makes about 1-1/2 cups.
Another serving suggestion: Richard says fruit chutney is really good on toast, like a jam.

1 comment:

Jenny said...

This has my mouth watering!
I'd eat it with chips, I think.