Subscribe to FoodService Director Newsletters
Get the foodservice industry news and insights you need for success, right in your inbox.
Sponsored By
Honey-Fruit Chutney
Used as an accompaniment to grilled meat, poultry and seafood, or on a cheese plate or sandwich, chutney adds some excitement to the dish...
Servings
24
24
Cuisine Type
- asian
Day Part
- lunch
- dinner
Menu Part
- sideDish
Main Ingredient
- Vegetables
- Fruits
Used as an accompaniment to grilled meat, poultry and seafood, or on a cheese plate or sandwich, chutney adds some excitement to the dish.
Ingredients
1 lb. 2 oz. honey
1 3⁄4 lb. mixed dried fruit, cut into 1⁄2-in. bits
12 oz. onion, finely chopped
1⁄2 tbsp. garlic, finely chopped
1 1⁄2 cups water
1 1⁄4 cups cider vinegar
1⁄2 tsp. crushed red pepper
1⁄4 tsp. salt
Steps
Combine honey and remaining ingredients.
Simmer, stirring frequently, until fruit is tender and chutney is thick, about 1 hour.
Refrigerate several hours or overnight to blend flavors.
Store covered in the refrigerator, serve at room temperature.
Read more about:
RecipesYou May Also Like
.jpg?width=300&auto=webp&quality=80&disable=upscale){kind=spacer}
