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Enchanting Homemade Chutney With Essential Oils

Now that summer is in full swing, I am getting my utensils ready for home canning. Since you boil lots of water during the process, I try to time my canning to the cooler times of the day. 

Here's a simple recipe that I call "enchanting." The chutney enhances just about any food you pair it with. It's quite magical with cheese. It's absolutely wonderful with toasted bread or crackers. You can't go wrong having chutney as meat accompaniment or as a side when having lunch with fruit. It is heavenly with goat cheese. Here's more ways to eat chutney.

Homemade Chutney
4 cups chopped fruit or tomato (peaches, plums or nectarines)
1 small onion diced
2 cups brown sugar

1.5 cups apple cider vinegar
1 cup Golden Raisins
Add essential oils when chutney is close to done
1 drop Wild Orange Essential Oil
1 drop Tangerine Essential Oil
1 drop Lime Essential Oil
1 toothpick dip Clove Essential Oil
1 toothpick dip Ginger Essential Oil

Combine all ingredients in a pot. Place on high heat and bring to a boil. Reduce and simmer gently. Stir to ensure you don't scorch your chutney. When the chutney starts to get thicker, add all your essential oils and stir. Pour into jars. You can serve the chutney immediately or process the jars for canning. Make sure you leave about 1/2 inch of head space.

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† EssentraTrim is a trademark of NutraGenesis LLC and is protected under U.S. Patent 6,713,092
‡Solathin is a trademark of CYVEX Nutrition


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