Fruit Chutney
Submitted by Leslie, FL
Source: findarticles.com
From the article Glorious ginger - uses of ginger root - includes recipes
From Vegetarian Times, Sept, 1998 by Kathy Farrell-Kingsley

MAKES 8 CUPS DAIRY-FREE

Virtually any combination of fresh fruit can be used for this chutney. It is a great accompaniment to grilled foods and a terrific topping for ice cream.

2 cups sugar
1 cup cider vinegar
1 Tbs. peeled, grated fresh gingerroot
4 large ripe peaches, peeled and
chopped (4 cups)
1 pint fresh blueberries
1/2 pint fresh raspberries
IN MEDIUM SAUCEPAN, combine sugar, vinegar and ginger. Bring to a boil. Boil 1 minute; remove from heat and let cool.

In large bowl, combine fruit. Pour syrup over fruit and let stand for about 30 minutes to allow flavors to meld. Use right away or transfer to an airtight container and refrigerate up to 1 week.

PER 1/4-CUP SERVING: 57 CAL.; 0 PROT.; 0 TOTAL FAT (0 SAT. FAT); 15G CARB.; 0 CHOL.; 1MG SOD.; 1G FIBER,