Fruit Chutney

Last month Yvonne commented and asked about the recipe for Fruit Chutney. As it's getting towards the end of the season for stone fruits many of us have a,few bits of fruit that we need to use up.
Fruit chutney is a great way to do that.

Fruit Chutney

2 kgs of peaches, plums, nectarines, apricots (or any fruit you have)
1/2 kg of apples (peeled, cored and coarsely chopped)
2 onions (chopped)
2.5 kgs of sugar
2 cups of vinegar (I used cheap white or brown vinegar)
3 teaspoons of salt
2 teaspoons of allspice
1 teaspoon of curry powder (I used Keens)
10 cloves
1/2 teaspoon of cayenne
1 teaspoon of chopped fresh ginger or ground ginger powder

Put into a large cooking pan, bring to the boil and simmer for at least 2 hours until it has reduced and thickened slightly.
Pout into jars while hot. Screw metal lids on tight and the jars will seal.

**Stand the hot jars on a wood surface or one covered with thick paper or folded towel.
If you stand them while hot on a granite or marble bench top the jars will possibly crack.

You can use any fruit you have as long as you have roughly 2.5 - 3 kilograms.
I like our chutney to be a bit lumpy so I chop the fruit and onions into large pieces.

Just a few ways to use fruit chutney;
-on a platter with meats and cheeses,
-on sandwiches,
-in casseroles or stews to add flavor,
-mix with Philly cheese or similar soft cheeses (maybe your own home made cream cheese) as a dip.

Apples are landing on my kitchen table in large numbers and the quinces are almost ready for picking, so perhaps I'll try making this chutney using those two ingredients, with onions.
Go on, be adventurous.!