I serve this with grilled salmon steaks. Leave the onions out and it makes a nice topping for bread pudding, ice cream, etc. -Grainlady

APRICOT CHUTNEY
1/3 c. apricot spreadable fruit (I also use orange marmalade.)
1/4 c. chopped peeled apple
2 T. chopped onion
1 T. raisins, chopped
1/4 t. salt
1/4 t. ground allspice
1 T. cider vinegar
In 1-quart saucepan, mix all chutney ingredients. Heat to boiling. Reduce heat to medium-low; cook 12-15 minutes, stirring frequently, until onion is tender and sauce is slightly thickened.

Here's one....but the problem with it is cherries and cranberries are seldom fresh at the same time....so I use frozen cranberries.
Cranberry, Cherry & Walnut Chutney
(serves 12)
2 cups dried tart cherries
1 cup fresh cranberries
1 cup raisins
1 cup sugar
1/2 cub apple cider vinegar
1/2 cup finely chopped celery
6 tablespoons apple juice
1/2 teaspoon crushed red pepper flakes (or less, to taste)
1 tablespoon chopped lemon zest
1 cup toasted and coarsely chopped black or English walnuts or hazelnuts
Combine all of the ingredients in a 2-quart saucepan over medium heat. Cook for 20 minutes, stirring well. Cool the chutney to room temperature; cover tightly and refrigerate. The chutney will thicken as it cools and will keep for up to 2 weeks in the refrigerator.

I also have made chutney several times by just winging it...
I put fruit ( I've done it with rhubarb, apples and peaches) and add about 1/3 as much onion as fruit....a good handful of raisins or currents, cider vinegar, brown sugar a couple of inches of ginger root peeled and sliced very thin....and simmer it for at least an hour....as it cooks down add some apple juice or, when I had a bottle I didn't like, some sweet Kosher wine.
Adjust the sweet sour balance to suit.
I have done this when I have wanted something to serve with a blah chicken meal....and because I was unsure of the safety for canning just made a couple of cups of the stuff and kept it in the refrigerator.
I like ginger in my chutney....and sometimes add crushed red peppers.
Linda C

Peach Candied Ginger Chutney

4# peaches (scald and peel)
1 1/2# light br sugar
1/2 c chopped onion
1 c finely chopped candied ginger
2 teaspoons white mustard seeds
1 t. salt
1 teaspoons chili powder
3 cups cider vinegar
1/2 cup ginger syrup, optional
3 Cinnamon sticks
1 t. cloves, count them - you'll fish them out at the end
1/2 cup sultanas
1/2 t. cardamon

Cook till thick and process for 10 min boiling water bath...4 pints

Mmmm!

I make my own candied ginger and the syrup is a by product which works perfectly in this recipe.

No apples or peaches, but it's very good!

Pineapple Chutney

This recipe I got off of Certo's website. It's great with pork. I think this makes 6-8 half pints.

Ingredients

4 cups prepared fruit (buy about 1-1/2 fully ripe medium pineapples)
1 cup raisins
1/2 cup cider vinegar
1/3 cup chopped onion
1/4 cup fresh lemon juice
2 Tbsp. chopped crystallized ginger
2 tsp. salt
1 tsp. ground allspice
1/2 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground ginger
5 cups granulated sugar, measured into separate bowl
3/4 cup firmly packed light brown sugar
1/2 tsp. butter or margarine (optional)
1 pouch CERTO Fruit Pectin

Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.

Pare and core pineapples; finely chop or grind fruit. Measure exactly 4 cups prepared fruit into 6- or 8-quart saucepot. Add raisins, vinegar, onion, lemon juice, ginger, salt and spices; mix well.

Stir sugars into fruit mixture in saucepot. Add butter to reduce foaming, if desired. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon

Ladle immediately into prepared jars, filling to within â inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

When we had Canning Camp in three Rivers, katieC helped us develop a peach chutney recipe that was safe to can and we named it in honor of Janet, a member who had recently apssed away. The first jar went to her widowed husband, Larry.

Can I find that recipe now? Of course I can't. KatieC?

Annie

I haven't made this myself yet but I've eaten tons of it from my daughter's old school fetes :-)

Bengal Chutney

1 1/2 kg / 3 lb 5oz cooking apples, peeled, cored and quartered
100g / 3 1/2 oz seedless dark raisins
2 cloves garlic
1/2 cup sugar
3 tsp ground ginger
1 tsp cayenne pepper
1 tsp white mustard seeds
juice and grated rind of one lemon
4 cups white vinegar

Chop apples reasonably small, chop raisins and mash garlic. Combine with other ingredients in a preserving pan. Bring to the boil and simmer for 2 hours or until thickened, stirring occasionally. Pour into jars and seal.

This recipe was given to me by a riend and is another one of those things on my "to do" list :-)

Apple Pickle

1 kg / 2lb 3 oz apples
5 sups cider vinegar
500g / 18 oz sugar
1 tsp cloves
1 cinnamon stick

Peel, core and quarter apples. Bring the remaining ingredients to the boil, stirring to dissolve sugar. Simmer for 20 minutes, strain to remove spices and return liquid to saucepan. Add the apples and simmer for 5 minutes. Pack apples into jars, cover with the hot syrup and seal.

I haven't included processing times/methods as this is not a usual Australian/English practice. I would imagine processing as for similar US recipes would work for these recipes. Annie?

Gosh, Thank you all so much. They all look good. I am trying to duplicate the one I bought, and peach sounds so appealing, so will have to try several, just love experimenting in the kitchen.
Looks to me like booberry's pineapple could be made with any fruit. Although pineapple sounds good.
Hope KatieC is still around with the peach recipe.
Murphy

I was just thinking about that recipe while checking the pantry shelves to see how many boxes of peaches to order. I can't find it either. Hopefully one of the Campers has it.

This is the peach chutney I make the most...

* Exported from MasterCook *

Peach-Jalapeno Chutney

Recipe By : Katie
Serving Size : Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Pounds Peaches
1 Cup Vinegar
1 Cup Dark Brown Sugar
3 Cloves Garlic -- minced
1 Small Onion -- finely chopped
2 Jalapeno Peppers -- seeded and chopped*
1 Teaspoon Mustard Seed
1 Tablespoon Fresh Ginger Root -- minced
1/2 Cup Golden Raisins
1 Teaspoon Cinnamon
1 Teaspoon Allspice
1/4 Teaspoon Salt

Immerse the peaches in a large saucepan of boiling water for about 30 seconds and then plunge into cold water. Peel, pit, and coarsely dice.

Bring the ingredients to a boil over medium-high heat. Lower the heat and let simmer, partially covered, for about 45 minutes, stirring frequently. Pour into hot, 1/2 pint or pint mason jars and cap with two-piece lids.

Process in boiling water bath 10 minutes at altitudes of 0-1000 ft., 15 minutes at 1001-6000 ft., 20 minutes above 6000 ft.

*We like it spicy, so I leave in the ribs and seeds.

.................................

Colleen, both of those recipes look good and I wouldn't hesitate to can either, full of fruit and vinegar and with no low acid veggie at all. I'd hot pack them in pints and process in a hot water bath for 15 minutes.

Annie