- Makes 8
- 2 hours
- Difficulty Easy
- 12 Ingredients
Fruit Chutney is a winner with every age and every meal! Add a large spoonful to any cheese platter in place of a fruit paste, add it to toasted sandwiches or fresh sandwiches, add a couple of tablespoons to savoury muffins or add to gravy to serve with beef or pork or use in place of apple sauce with Roast Pork!
Ingredients (makes 8 small - medium bottles)
- 1 cup Plums - not too ripe
- 1/2 cup Apricots or Peaches - not too ripe
- 2 cups Apples, Pears or both
- 1/2 cup Dried Fruit Mixture without peel (eg sultanas, currants, cranberries)
- 1 large Brown Onion
- 2 cups Brown Sugar
- 1 cup Apple Cider Vinegar
- 3 tbsp Fresh Ginger, grated
- 1 tsp Brown Mustard Seeds (optional)
- 2 tsp Ground Coriander
- 1 Cinnamon Stick
- 1/2 tsp Salt
- Peel, seed and chop all fruit into small cubes (approx 1/2cm each or slightly larger).
- Peel and finely diced the onion and grate the fresh ginger.
- Add all fruit, onion and all other ingredients to a large heavy-based saucepan and cook over a medium heat until all the sugar has dissolved, stirring all the time to ensure nothing sticks to the bottom of the saucepan.
- Once the sugar is dissolved, reduce the heat to a gentle simmer and cook for 1/5 - 2 hours. Stirring occasionally and checking consistency. To check if the chutney has reduced enough, allow a small teaspoon of chutney to cool on a plate. If it is ready the chutney will sit in a loose spoonful rather than spilling all over the plate.
- Once you are happy with the thickness of the chutney, remove the cinnamon stick carefully (it will be hot) and divide the chutney between sterilised preserving jars.
- Leave 1.5cm between the chutney and the lid of the jar. Tighten the lid but not too tight and tip the jars upside down for 5 minutes (again be careful as the jars will be very hot).
- Tip the jars right way up again and set aside to cool naturally.
- Store in a cool, dry place. Jars should not need refrigeration if they have been correctly sterilised and prepared. Check regularly.
If you'd like to make this dish even easier, here's a couple of tips: 1. Instead of peeling, seeding and chopping fruit, you could use tinned plums, peaches and apples (although the chutney won't be as chunky) 2. Add a splash of bourbon, rum or brandy to add a little hint of extra flavour (don't worry the cooking will remove the alcohol) 3. If you don't want to stand stirring and checking, throw everything into the slow cooker for 12 hours on low with the lid on. When it comes time to allow the mixture to reduce, turn to high and remove the lid. Ensure you stay close by at this stage to check nothing boils over or goes dry.