Curried fruit chutney with lime and ginger from Cook's Illustrated Annual Edition 1994 by Cook's Illustrated Magazine

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • hillsboroks on July 24, 2016

    This turned out nice and zingy even though I cut the amount of red pepper flakes in half to suit our taste. Not all of my fruit was dead ripe, only the mango and apricot, so I ended up adding 1/4 cup sugar at the end to compensate. The curry flavor melds well with all the fruits and I think this chutney will go nicely with lamb, game, and chicken. I can also envision adding a bit of it to mayonnaise and putting on a sandwich. I put the chutney in small jam jars with 2-part lids and processed them for 10 minutes in a water bath so that I can keep them on the shelf for later.

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