Fruit Chutney

Photo Credit: checkmihlyrics via Compfight cc

This recipe comes from my friend Sharmi Ray.  A native of Kolkata (formerly Calcutta) in the eastern Indian region of Bengal, Sharmi shared with me her recipe for the preserves-like chutney.  While chutney can be made with various ingredients to be savory or sweet, this recipe is for a delicious, fruity, sweet version.  Enjoy!

• Apples, pineapple, mixed fruits, or tomatoes (your choice, fresh or diced in a can)
• 2 tablespoon oil
• ½ teaspoon mix of mustard seeds, fenugreek, and fennel seeds
• Dash of salt
• ~1 cup sugar
• Raisins or pieces of dates

Cut the fruit into small pieces.  You may also use a can of diced fruit/tomatoes.

Heat 2 Tsp oil in a cooking pan.  Add seed mix.  Be aware it will splatter.  

Immediately add the diced fruit.  

Add the salt.  

Cover and cook on medium heat until the fruit becomes soft.  Stir occasionally.  If there appears to be insufficient water from the fruit, add some water.  

Add sugar according to your taste.  Do not add sugar until the contents are entirely tender!  

Bring the sugar and fruit mixture to a boil.  

Add raisins or pieces of dates.  

Let the chutney cool.  Can or store in the refrigerator.

From Sharmi Ray, Lexington, 2008.

DIETS:
Diabetic:  no
Gluten Free:  yes
Nightshade Family Free:  yes* (do not use tomatoes as an option)
Paleo:  no
SugarBusters:  no
Sugar Free:  no
Vegan:  yes
Vegetarian:  yes
Wheat Free:  yes

Notice:  Be sure to check with your doctor and nutritionist about the safety of any eating plan for you.  Also, check ingredients as different brands and products may have different ingredients or have changed them since this post.  Some calories are estimates based on packaging.