Name: Tropical Dried-Fruit Chutney
Yield: Makes about 3 cups
Ingredients: 1 vanilla bean, split lengthwise; 1 cup imported dry Sherry; 2 cinnamon sticks; 2 whole star anise*; 1 cup 1/2-inch dice dried mango (about 4 1/2 ounces); 1 cup 1/2-inch dice dried papaya (about 4 1/2 ounces); 1/2 cup 1/2-inch dice dried pineapple (about 3 ounces); 1/2 cup raisins; Pineapple juice; 3 tablespoons chopped fresh mint; 3 tablespoons chopped fresh cilantro

Recipe information

Yield
Makes about 3 cups

Ingredients

1 vanilla bean, split lengthwise

1 cup imported dry Sherry

2 cinnamon sticks

2 whole star anise*

1 cup 1/2-inch dice dried mango (about 4 1/2 ounces)

1 cup 1/2-inch dice dried papaya (about 4 1/2 ounces)

1/2 cup 1/2-inch dice dried pineapple (about 3 ounces)

1/2 cup raisins

Pineapple juice

3 tablespoons chopped fresh mint

3 tablespoons chopped fresh cilantro

Preparation

Step 1
Scrape seeds from vanilla bean into heavy medium saucepan. Add bean, Sherry, cinnamon sticks, and star anise. Bring to simmer over medium heat. Add all dried fruits; return to simmer, stirring occasionally. Simmer until Sherry is almost evaporated, stirring occasionally, about 15 minutes. Remove from heat. Mix in enough pineapple juice by tablespoonfuls to moisten chutney. Transfer to bowl, cover, and refrigerate until cold, at least 3 hours. (Chutney can be made 1 day ahead. Keep refrigerated.)
Step 2
Remove vanilla bean, cinnamon sticks, and star anise from chutney. Mix in mint and cilantro and serve.
Step 3
*Brown star-shaped seedpods; available in the spice section of some supermarkets and at specialty foods stores and Asian markets.

TagsChutney Condiment Raisin Dried Fruit Fruit Mint Herbs & Spices Cilantro Dairy Free Gluten Free Nut Free Vegan Vegetarian Simmer Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes