Ingredients

• 1 tablespoon canola oil
• 4 cups chopped onion
• 1 tablespoon minced garlic
• 8 cups prepared fresh fruit, peeled if desired (see Tip)
• 1 cup dried fruit, chopped if larger than raisins
• 1 cup granulated sugar, or brown sugar (see Note)
• 1 cup vinegar
• 1 cup water
• 2 small fresh chile peppers, seeded and slivered lengthwise, or 1 teaspoon crushed red pepper
• 1 teaspoon salt

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Cooking Directions

Step 1

Heat oil in a Dutch oven over medium heat. Add onion and cook, stirring occasionally, until light brown, 6 to 10 minutes Add garlic and cook, stirring, until fragrant, about 30 seconds.

Step 2

Add fresh fruit, dried fruit, sugar, vinegar, water, chiles and salt. Bring to a boil over high heat, stirring often. Reduce heat to maintain a lively simmer and cook until thickened, 30 to 40 minutes. To test doneness, put a spoonful of chutney on a plate and draw a spoon through the center. If no liquid seeps into the middle, it’s done. Return to a simmer to thicken more if necessary.

Step 3

If freezing or refrigerating, ladle the chutney into clean canning jars to within 1/2 inch of the rim. Wipe rims clean. Cover with lids. Let the jars stand at room temperature until cool before refrigerating or freezing. Or process in a water bath to store at room temperature (see Tip).