Below is the recipe for the Fruit Chutney I was making while talking with followers on Periscope – livinglargeLC – incase you are wanting to follow me!  What was cool, someone from Mumbai, India was listening and watching me make chutney!

Quick summary; our chat was do to with, believing and confidence

Believing, faith, trust is the confidence, that what I hope for (my dream) will actually happen. When I believe in my dream, then I have the courage, the trust, and the faith that when I step out and take actions, implement the plan and develop the skills required in order for that dream to happen, I will gain confidence.  Confidence is an outcome from my actions.  If you could have been with me on my very first coaching call, you would have realized my confidence was, hmm, really low. Yet I believed, trusted and acted on what I had learned as I worked with my client. If I had waited till I had confidence to be a coach, I still would be waiting!  To affirm what I am saying, my confidence has grown leaps and bounds, but it would not have happened if I did not have the faith to step out and actually do what was required to achieve my dream.

Dream » have Faith » ACT »then your Confidence will Grow!

Enough said here is the recipe! FRUIT CHUTNEY (makes 10-12 1 cup jars)

  • 4 apples peeled and cut into 1/2 inch chunks
  • 6 pears unpeeled and cut into 1/2 inch chunks
  • 4 cups apple cider vinegar
  • 4 cups packed dark brown sugar
  • 4 large white onions diced
  • 2 medium red bell peppers, diced
  • 2 cups raisins (I used currents in one batch)
  • 1 Tbsp yellow mustard seeds
  • 1 Tbsp salt
  • 1 tsp ground cinnamon
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp Madras curry powder (just used the curry I had)

Place all the ingredients in a large saucepan and bring to a boil, stirring occasionally. Turn the heat down and simmer uncovered until thick, about 1 hour (mine took longer). Stir frequently as the chutney thickens to prevent it from scorching.

Fill sterilized, hot 1-cup canning jars with chutney, leaving 1/2 inch of space at the top of each jar. Cover with hot, sterilized lids and screw the lid bands on tight. (look up on the internet how to do this)

Place a rack or tea towel in the bottom of a large pot (this prevents the jars from touching the bottom of the hot pot and breaking). Using canning tongs, place the jars in the pot, and fill it with enough hot water to cover the jars at least an inch. Slowly bring to a boil and boil for 10 minutes. Using the canning tongs again, transfer the jars to a cooling rack and let them sit undisturbed for 24 hours. The chutney should be stored unopened in a cool dry place, and will last for 6 to 12 months. Once open, store in the fridge for up to 1 month. Check that the jars have sealed.

As soon as I find out whose recipe this is I will totally give them the credit! I will update this info onto this blog.