Dried fruit chutney
Votes: 1
Time: --
Every year for Diwali (the Hindu New Year), my father receives boxes of dried fruit. One Thanksgiving, when I received organic dates, I remembered this tradition and decided to make chutney for the holiday table instead of cranberry sauce.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 cups sliced dates
- 1 cup dried tart cherries
- 2 cups dried apricots, cut into quarters
- 2 cups fresh cranberries
- 1/4 cup olive oil
- 1/2 cinnamon stick
- 3 star anise
- 2 clove buds
- 1/2 tsp brown mustard seeds
- 1/4 dried pasilla de Oaxaca chile pepper
- 2 cups of orange juice
- 2 cups of directly pressed apple juice (juice with pulp)
- 1 tsp grated orange zest (pressed down)
- 1/4 cup peeled and thinly sliced ginger
- 1.5 tbsp fennel
- 1 teaspoon yellow mustard seeds
- 1/4 cup apple cider vinegar
- Salt
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Recipes with similar ingredients: chili pepper, dried cherries, dried apricots, cranberry, apple cider vinegar, Orange zest, apple juice, cinnamon, star anise, carnation, mustard seed, fennel seeds, ginger root, chutney sauce, dates
Cooking the dish according to the recipe:
- In a heavy-bottomed 6-quart saucepan, heat the oil over medium-high heat until shimmering. Toast the cardamom, star anise, and cloves for about 1 minute. Add the brown mustard seeds and chili pepper. When the seeds begin to pop and become fragrant, about 30 seconds, remove the pan from the heat and carefully whisk in the orange juice and apple cider.
- Bring the mixture to a boil and add the cherries, dates, zest, ginger, dried apricots, cranberries, fennel, yellow mustard seeds, and vinegar. Bring the mixture quickly to a simmer and cook, uncovered, stirring occasionally, until the liquid has evaporated and the fruit is soft and tender, about 1.5 hours. Add salt to taste.
Let the chutney cool completely before serving. Store the sauce in an airtight container in the refrigerator for up to 1 week.
Exit: 6 tbsp.
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