Fresh Pear, Nectarine and Mango Chutney
Makes 8 cups.
Note: If you're using ground spices, uses the freshest ones possible.
5 c. ripe pared pears, cut in chunks
4 c. ripe peeled nectarines, cut in chunks
1 c. ripe fresh mango, cut in chunks
½ c. finely chopped sweet red pepper
1½ c. raisins
4 c. sugar
1 c. crystallized ginger, diced
3 c. apple cider vinegar
½ tsp. salt
½ tsp. whole or ground cloves
½ tsp. whole or ground allspice
3 (3-inch) cinnamon sticks
In a large kettle combine the pears, nectarines, mango, red pepper, raisins, sugar, ginger, vinegar and salt. Tie the whole cloves, allspice and cinnamon sticks in a double-thickness square of cheesecloth and place in the kettle. If you use ground cloves and allspice, add them directly to the mixture. (In which case, the cinnamon sticks don't need to be in the cheesecloth.)
Heat the mixture to the boiling point, stirring frequently. Reduce the heat and simmer 1½ to 2 hours, stirring frequently, until the chutney darkens and becomes syrupy. Remove the spice bag (or cinnamon) from the chutney.
Fill hot, sterilized half-pint jars, leaving ¼-inch head space. Wipe jar rims and adjust lids. Either refrigerate (and use within 2 weeks) or freeze (leaving extra head space), or process in boiling water bath for 10 minutes.
Nutrition information per 2 tbsp. serving:
Calories83
Carbohydrates22 g
Protein0 g
Fat0 g
including sat. fat0 g
Cholesterol0 mg
Sodium27 mg
Calcium7 mg
Dietary fiber1 g
Diabetic exchanges per serving: 1½ other carb. exch.
