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This tangy condiment is delicious on top of sharp cheese on crusty bread. It's also great over roast chicken and pork, which benefit from the sour fruitiness.

Source: Martha Stewart Living, May 2010
Total Time Prep Yield

Ingredients

Directions

Cook's Notes

Sample the finished chutney, and adjust the flavor. If it's too tart, add sugar. If it's too sweet, add a little white-wine vinegar. Chutney can be refrigerated for up to 1 week.

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132
  • jhoehne17
    3 JUN, 2012
    love it
    Reply
  • diannam
    15 MAY, 2012
    Followed the recipe exactly, and love it, particularly as a topping on crusty bread and goat cheese, as Martha suggested. The downside is it all boils down to being only one jar of chutney.
    Reply

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