Monday, 7 March 2016

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.!


  1. Thanks of the chutney recipe Sally. Your next one sounds really interesting too. I wouldn't have thought to put quinces in chutney. I've only ever stewed them, apart from the time, a long while ago, I made a Spanish quince paste. The deli quince pastes that I have bought since are nowhere near as tasty as the home made one made so long ago.

  2. Hmmm...a pity I have given up sugar! That sounds delicious, Sally.

  3. Chutney is so simple and yet so tasty, and keeps brilliantly well. I absolutely love the stuff. My usual recipe is almost identical to yours.

    Does it sell well on your stall at the farm gate, or do you keep all this luscious loveliness for yourselves?

    1. There's quite an abundance of my preserves in the cellar Sue, so the nice jars go out to the farm gate stall and we eat the stuff in the jars that I was too lazy to scrub the labels off. As always, we get the "factory seconds". ;)

  4. Love chutney and will definitely try your recipe. I have made quince paste but not chutney. I made spiced pear paste last time I made paste and it was yummy.
    I like your labels too where did you get them?

  5. Debbie, the quince and apple chutney is going to be interesting, and who knows how the flavors will combine, but is worth a try. Particularly as only a couple of kilos of fruit are at risk, and if it doesn't turn out well, it can be used to flavor casseroles etc, so would not be wasted in this household. I'm very flattered that you like the labels because I made them on my computer and as a non-tech minded person, it's quite an accomplishment. lol
    I print them up on normal A4 copy paper, cut them out and stick on with glue stick, so they pretty much cost nothing.


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