Chutneys are a great way to not only use up your excess fruit, they are also a versatile accompaniment to your meals and snacks. Try popping a couple of tablespoons of chutney in your next casserole for a flavour boost, or spread on a pizza base with caramelised onions and feta cheese.
This recipe is very versatile. Easily add extra spice if that is your preference. If using pears, try swapping the tumeric and cumin for cinnamon, ground cloves and star anise. Keep the same ratios of fruit/liquid/sugar, and experiment with your favourite spice, herb and fruit combinations. One of my peach chutney batches ended up with tomato in it because I was trying to unsuccessfully multi-task. It was very yummy.
Sauteing the onions, herbs and spices first does improve the richness of the flavour, but you can skip this stage and put all the ingredients in the pot together. Cook gently till soft and mixed before bringing to the boil.Print Recipe
Any fruit chutney
- 1.5 kg Fruit (peaches, pears, apples, plums, etc. ) Destoned or cored and chopped with skins on
- 2-3 Apples (if using fruit other than apples or quince) Decored and chopped with skins on
- 2 cups Apple cider vinegar or malt vinegar
- 2 tsp Salt
- 750 grams Sugar
- 1/2 cup Barberries or raisins
- 2 Onions diced
- 3-6 cloves Garlic diced
- 1 tsp Mustard seed
- 1 tsp Ground turmeric
- 1 tsp Ground cumin
- 5cm knob Fresh ginger peeled and diced
- 1-2 Green chilli's diced
- 2 Tbsp Ghee or coconut oil
- Put onions, oil or ghee in a large heavy bottomed pot or jam pan. Saute gently til onions are soft and golden.
- Add garlic, ginger, chilli and spices. Simmer on a low heat for approximately 5 minutes.
- Add all the other ingredients and turn up the heat to medium. This allows the fruit time to soften and release moisture to prevent sticking. Stir regularly.
- After about twenty minutes, turn up the heat to high and bring to a boil. Stir often.
- Once boiling, turn down to a simmer. Simmer gently until mixture thickens to the consistency you prefer. Stir regularly to prevent sticking. This will take between two to three hours.
- Bottle into sterilised jars and seal. Best stored for 2-3 weeks before opening for maximum flavour. Makes about 4-6 medium sized jam jars.