Spicy Fruit Chutney

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                            FOOD FUNNY
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Here's a good one from Rosemary Zwick:

Standing in line at the grocery-store checkout, my dad was
pleased to hear bits of classical music. Unfortunately, the
music would begin to play, only to quickly stop. The store's
sound system did not seem to be working properly. Turning
to the woman standing behind him in line, Dad commented
on how lovely the music was and how he hoped the store
would get their system fixed. As the music started up again,
Dad smiled at the lady and said, "There it is again! Isn't it lovely?"

"Sir, it is indeed lovely, but it's not from the grocery store,"
the woman replied with a smile. "Your cell phone is ringing."

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                            TODAY'S RECIPE
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This spicy, sweet, and sour chutney will keep up to a month
refrigerated, so consider making a double or even triple batch.

Spicy Fruit Chutney

4 Granny Smith apples, peeled, cored, and diced
1 cup (250 ml) diced dried fruits, such as apricots, peaches, prunes,
pears, etc.
1 Jalapeño pepper, seeded and finely chopped (add more or less, to taste)
1/4 cup (60 ml) balsamic or red wine vinegar
1 Tbs (15 ml) sugar
1 Tbs (15 ml) salt
2 tsp (10 ml) ground cinnamon
2 tsp (10 ml) ground coriander
1/2 tsp (2 ml) ground cloves

Combine all ingredients in a sauce pan and bring to a boil,
covered, over moderate heat. Reduce heat and simmer
covered for 30 minutes, stirring occasionally. Store covered
and refrigerated for up to 1 month.
Makes about 2 cups (500 ml).
Received on Thu Dec 9 15:22:37 2010