Dried Fruit Chutney with Coriander

Campbell's Dried Fruit Chutney with Coriander Recipe

This versatile chutney is delicious served with turkey, chicken, or pork...or serve it with cheese and crackers to add a delicious layer of flavor.

At a glance


15 min.


1 hr. 20 min.



Servings: about 2 tablespoons each

Cook: 45 min.

Cool: 20 min.

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What You'll Need

1 1/2 cups apple cider
3 tablespoons sugar
1 tablespoon cider vinegar
1 tablespoon coriander seeds, lightly crushed
1 teaspoon black peppercorns
1/2 cup chopped dried figs
1/2 cup chopped dried apples
1/4 cup golden raisins
1 tablespoon finely chopped crystallized ginger
1 large Granny Smith apple, peeled and thinly sliced

How to Make It

  • 1

    Stir the cider, sugar, vinegar, coriander seeds and peppercorns in a 2-quart nonreactive saucepan.  Cook over medium heat for 15 minutes, stirring occasionally.

  • 2

    Strain the cider mixture through a fine-mesh sieve into a medium bowl.  Discard the coriander and peppercorns.  Return the cider mixture to the saucepan.

  • 3

    Stir the figs, dried apples, raisins and ginger in the saucepan.  Cook for 10 minutes or until the fruit is tender.  Add the sliced apple and cook for about 20 minutes or until the sliced apple is tender.  Remove the saucepan from the heat and let cool.  Serve immediately or cover and refrigerate for up to 1 week.

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