Fresh fruit chutney is delicious and easy to make. Chutney can be made with a variety of fruits. I happen to use papayas because I have many papayas trees that yields around 8 to 12 papayas each week. I have also made fresh ripe or green mango chutney.
If you live in a place where fruit is inexpensive; try making some apricot, nectarine or even peach chutney. I add the chutney to a variety of foods like fish, chicken, pork, and beef. This is also delicious over rice, as a sauce for cooking, or topping off chicken baking in the oven.
Total Time: 1 ½ hours
Yield: Yield: 10 jars (370 grams or 13 ounces)
Ingredients:
Steps:
* If you don't like your food really spicy only add a few black peppercorns to your chutney. You can also reduce the amount of ginger and garlic you use in your chutney. Chutney can keep in your refrigerator for 30 days before going bad. I make large batches of chutney and use plastic sealed containers to put in my freezer. Frozen chutney can stay in your freezer for 4 months.