Fruit Chutney

An untested fresh-fruit version of south african chutney. Chutney is best served as a condiment over meat and fish. (posted for zaar world tour 2011)

Add all ingredients to heavy bottomed saucepan and heat over low , stirring constantly , until the sugar has dissolved.

Turn the heat to low.

Simmer 20 minutes or until the fruit is cooked and thick.

Check periodically to see if more liquid is needed.

If time allows , use proper methods to can the chutney and let sit for 6-8 weeks.

Otherwise , cool and dig in !.

brown sugar, pears, dried apricot, dates, apple, golden raisin, water, garlic clove, cider vinegar, chili powder, turmeric, ginger