Homemade mixed fruit chutney is a perfect way to store fresh summer or autumn fruits to enjoy during the months ahead. This versatile recipe can be adapted to make use of whatever fruit you may have to hand. This chutney is easy to make and the chances are you will find it far better than any shop bought version. And so long as the jars are sterilised and filled without any air pockets, the chutney can last several years. The quantities in the recipe below are likely to make approximately 4 to 6 small to medium jars of chutney.
- 3.5kg mixed fruit such as plums, apples, rhubarb, gooseberries, peaches, figs, etc.
- 3 heaped teaspoons ground ginger or mixed spice
- 2 teaspoons allspice
- 2 teaspoons salt
- 0.5kg granulated sugar
- 600ml vinegar
Equipment needed to make mixed fruit chutney
- Chopping board
- Sharp knife
- Kitchen scales
- Large pan
- Long handled spoon
- Measuring jug
- Several clean empty jars with lids
- Baking tray
How to make homemade mixed fruit chutney
Prepare the fruit by peeling, removing any stones, seeds, etc. Cut into chunks and place in a large saucepan. Add the vinegar, sugar, spices and salt and stir.
Bring to the boil and simmer, without a lid, until the fruit has softened and the liquid has reduced. This may take around half an hour to an hour. Some fruits, such as apples, will have more liquid and this is likely to take longer to reduce.
Pour the mixture into sterilised jars. The jars can be sterilised by placing on a baking tray in the oven at a low temperature with the lids removed (and also placed on the tray in the oven). If you have an Aga then the simmering oven is the perfect temperature for sterilising the jars. Pack the mixture into the jars with no air pockets. If there are any air pockets, place a knife into the mixture to remove the pocket of air. Screw the caps onto the jars and leave to cool.
- Various types of fruits can be used to make this chutney, such as peaches, plums, rhubarb, gooseberries, figs, apples, pears, etc.
- The exact quantity of chutney produced will vary depending on the types of fruit used and how much water the fruits contain. So, it will be difficult to know exactly how many jars will be needed but it is a good idea to prepare more jars than are likely to be filled.
- As the jars will need to be filled to the top, it is a good idea to prepare jars of different sizes to make it easier to completely fill each jar.
- Store the chutney in a dark place such as at the back of a cupboard or in a box for a minimum of eight weeks before using to allow the flavours to mingle.
- The chutney will keep for several months so long as the jars and lids are in a good condition and have been adequately cleaned and prepared.
- The chutney makes a great accompaniment for cheeses or cold meats.
You may also like to try easy red tomato chutney, a deliciously fruity chutney which makes a tasty accompaniment to a variety of cheeses.
If you would like to add some heat to your plate you could try hot tomato chutney.
Or you may wish to try sweet red onion chutney which is perfect for pairing with cheeses or nut roasts.
Mixed fruit chutney
- 3.5 kg mixed fruit
- 3 teaspoon ground ginger or mixed spice
- 2 teaspoon ground allspice
- 2 teaspoon salt
- ½ kg granulated sugar
- 600 ml vinegar
- Prepare the fruit by peeling and removing any stones, seeds, etc. Cut into chunks and place in a large saucepan.
- Add the vinegar, sugar, spices and salt and stir.
- Bring to the boil and simmer without a lid until the fruit has softened and the liquid has reduced.
- While the chutney is cooking, place the jars and lids (lids removed) on a baking tray and place in the oven set at a low temperature for about 10 minutes to sterilise.
- Pack the hot chutney into the hot jars to just below the tops making sure there are no air pockets. Pierce any air pockets with a clean knife. Screw the lids onto the jars and leave to cool.
- Store in a cool, dry place such as in the back of a cupboard for a minimum of 8 weeks before using to allow the flavours to mature.