Mixed Fruit Chutney

Printable Version

Tired of the same old dish?  Want to try something new but you can’t quite get past the something new idea?  This mixed fruit chutney will gain your confidence and you’ll be sharing it with all your friends.  Featuring Fischer and Wieser’s Hickory and Cracked Black Pepper Mustard Sauce and Harvest Peach and Hatch Pepper Sauce this chutney will open new doors in flavor and versatility for you.  The ginger opens the act and allows the fruit to carry the sweet and the spicy of the mustard and peppers into a fine melody of deliciousness.
1 granny smith apple, peeled, cored and diced
1 Bosc pear, peeled, cored and diced
1 fresh peach, peeled, pitted and diced
½ white onion
1 tablespoon fresh ginger, minced
¼  cup fresh orange juice
2 ounces apple cider vinegar
1 teaspoon ground sea salt
¼ cup currants
1 teaspoon cinnamon
Combine all ingredients in a saucepan except the currants.  Heat to boiling stirring, occasionally.  Reduce to a simmer and let cook until most of the liquid reduces.  This should take about 25-30 minutes.  When liquid is about half and looks like a thick mixture remove from heat and add currants.  Let cool and serve with your favorite dish.