FRESH FRUIT PAN CHUTNEY
"The chutney is particularly good served hot or cool, with chicken, pork or ham."
2 tablespoons balsamic vinegar
1 cup chicken stock
1 mango (medium-ripe)
1/2 of a medium melon (or 2 pears)*
2 tablespoons chopped dried dates, apricots, cherries or cranberries
Put vinegar in a small saucepan and boil it until reduced by half, about 1 minute.
Add chicken stock; boil until reduced again by half, 3 to 5 minutes.
Meanwhile peel mango, half a melon or pears. Cut out the pit or seeds or core the pears; dice the flesh. Add to the saucepan with dried dates, apricots, cherries or cranberries. Cook gently, stirring often, 2 to 5 minutes, depending on the ripeness of the fruit. Taste and adjust seasoning.
*Can made with whatever fruit you happen to have on hand. Mango, melon or pear are particularly suitable, but an apple or a firm banana would do well, too.
Makes about 1 1/2 cups
Adapted from source: Anne Willan
"The chutney is particularly good served hot or cool, with chicken, pork or ham."
2 tablespoons balsamic vinegar
1 cup chicken stock
1 mango (medium-ripe)
1/2 of a medium melon (or 2 pears)*
2 tablespoons chopped dried dates, apricots, cherries or cranberries
Put vinegar in a small saucepan and boil it until reduced by half, about 1 minute.
Add chicken stock; boil until reduced again by half, 3 to 5 minutes.
Meanwhile peel mango, half a melon or pears. Cut out the pit or seeds or core the pears; dice the flesh. Add to the saucepan with dried dates, apricots, cherries or cranberries. Cook gently, stirring often, 2 to 5 minutes, depending on the ripeness of the fruit. Taste and adjust seasoning.
*Can made with whatever fruit you happen to have on hand. Mango, melon or pear are particularly suitable, but an apple or a firm banana would do well, too.
Makes about 1 1/2 cups
Adapted from source: Anne Willan
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Toppings - Assorted
Toppings - Assorted
- Habanero Mango Chutney (using mango, peach and lime)
- Homemade Chocolate Hazelnut Paste (like Nutella, food processor)
- Homemade Dijon-Style Mustard (1970's)
- Texas Roadhouse Cinnamon Butter
- Red Pepper-Walnut Paste (topping, spread or dip, Mollie Katzen)
- Uncle Julio's Butter
- Rasing Canes chicken finger marinade and coating
- Lemon, Lime, or Orange Mustard
- Pineapple-Jalapeno Marmalade (using orange marmalade)
- Applebee's Honey Mustard
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!