Curry Fruit Chutney?

Tesco used to sell Curry Fruit Chutney (and before thay an even better Pan Yan Curry Pickle!) As neither seem to be available now, does anyone have a recipe for Curry Fruit Chutney please?

Curry Fruit Chutney?
Spicy Curried Fruit Recipe



IngredientsServings: 8

Prep Time: 15 minutes

Cook Time: 45 minutes



- 2 (15-ounce) cans chunky mixed fruit in real fruit juices

- 1 (20-ounce) can pineapple chunks

- 1 cup dried apricots

- 1/4 cup firmly packed brown sugar

- 3 tablespoons all-purpose flour

- 3 tablespoons butter or margarine

- 1/2 cup sparkling grape juice or unsweetened white grape juic

- 1 teaspoon curry powder



Directions Preheat oven to 350°F. Drain fruit; reserving 3/4 cup juice. In small saucepan, combine sugar and flour. Add reserved juice and butter. Heat over medium heat, until mixture comes to a full boil. Boil for 1 minute, stirring constantly; remove from heat. Gradually stir in grape juice and curry powder. Add sauce to fruit; mix well. Place fruit mixture into a 9-inch square glass baking dish. Bake 25-30 minutes or until hot and bubbly.
Reply:try Sharwoods
Reply:Pretty sure you can add your favorite curry to either of these recipes and get what you're looking for:



Spiced Fruit Chutney

Ingredients

2 c Cider vinegar

1 md Onion, finely chopped

1/2 c Water

1 tb Ground ginger

2 ts Grated orange peel

1 1/2 ts Salt

1/2 ts Cinnamon

1 Garlic clove, minced

1/4 ts Dried red pepper flakes

3 c Firmly packed golden brown -sugar

2 sm Bartlett pears, cored and -diced

1 lg Granny Smith apple, cored -and diced

2 c Cranberries

1/2 c Dried currants

Directions

Combine first 9 ingredients in heavy medium sauce pan over medium- high heat. Bring to a boil, stirring frequently. Reduce heat to low and cook for 15 minutes, stirring occasionally.

Add sugar, pears, apple, cranberries and currants and stir until sugar dissolves. Cook until fruits are soft and liquid thickens slightly, stirring occasionally, about 1 hour. Cool to room temperature (chutney will thicken more as it cools). Cover and refrigerate. Bring to room temperature before serving.





Ambarella and Raisin Chutney

Ingredients

1 kg/2 lb half-ripe ambarellas

250 g/8 oz sultanas (golden raisins)

125 g/4 oz raisins

1 tablespoon finely crushed garlic

2 tablespoons finely grated fresh ginger

750 ml/1 1/2 pints/3 cups white vinegar

750 g/1 1/2 pounds/3 cups white sugar

2 tablespoons/30 g/1 oz salt

10 dried red chillies or fresh hot chillies

5 whole cloves

1 stick cinnamon

Directions

Wash and slice the fruit, discarding seeds. Put into a non-aluminium, heavy based saucepan with all the remaining ingredients, first breaking off and discarding stems of chillies and shaking out the seeds. Bring to the boil, stirring, and cook over low heat until thick, about 1 1/2 hours. Use a heat diffuser if necessary to keep chutney from scorching at base of pan. Fill hot sterile jars and cover with non-metal lids.