Preparation:
Split the fruits in half, rub them lightly with vegetable oil, and
sprinkle with salt and pepper. Place them in a single layer on a
cooling rack set on top of a sheet pan, and slow bake in a 200 degree
overnight, or for about 8 hours. The finished products should be about
half the size of the originals, wrinkled and slightly firm to the touch,
but with no dramatic change of color.
In a heavy saute pan or saucepan, saute the onions in w tablespoons of
vegetable oil until transparent, about 5 to 7 minutes. Add the dried
fruits and stir and cook for 2 to 3 more minutes.
Add all the remaining ingredients except the vinegar, lemon juice, and
mint. Fring to a simmer, and simmer over low heat for about 1 hour,
stirring occasionally. You may need to add a small amount of water or
orange juice if the mixture begins to stick to the bottom of the pan.
Remove from the heat, allow to cool, and add the vinegar, lemon juice,
and mint. Mix well and serve.
Makes about 4 cups.
This chutney will keep, covered and refrigerated about 3 weeks. |
