Fruit chutney with mixed fruits

This homemade mixed fruit chutney is an easy preserve made using seasonal fruits, warm spices, vinegar and sugar. It is a flexible recipe which can be adapted to use a combination of whatever fruits you have - apples, plums, figs, peaches, rhubarb or gooseberries. It is a great way to use up a glut of ripe fruits ready to use for cheeseboards, sandwiches and gifting.

What is mixed fruit chutney?

Mixed fruit chutney is a preserve made using a combination of seasonal garden fruits. It is made using vinegar, salt and sugar to produce a condiment which can be stored in sterilised jars for several months or even years. The jars of chutney should be stored for at least 8 weeks before eating to allow the flavours to mature.

Why you'll love this recipe

• It is a great way to use a glut of seasonal fruits.
• This versatile recipe can be made using a wide variety of fruits.
• This homemade preserve is suitable for long storage and will last months or even years.
• This easy chutney recipe has no complicated steps, simply prepare the ingredients, place in a pan and cook.
• It makes a useful homemade gift.

You don't need to go out and buy jars, you can sterilise jam jars which have been used before to fill with your homemade chutney.

If you have a glut of tomatoes you may like to try this recipe for tomato chutney made using ripe tomatoes or tomato and chilli chutney which a little more heat. Or you could try this spiced apricot chutney, red pepper chutney, caramelised onion chutney or fresh fig compote.

The quantities in this easy recipe will make approximately 4 to 6 small to medium jars of chutney.

Best fruits to use

• Plums or peaches - these will add body and sweetness to the chutney.
• Apples or pears - these are good for combining with other fruits but of they are used alone the chutney may be too watery.
• Figs - for a rich, sweet flavour.
• Rhubarb - for sweetness and colour.
• Gooseberries - these will add sweetness and body.

Chutney ingredients

• Mixed fruits - such as plums, apples, rhubarb, gooseberries, peaches, figs, etc.

• Ground spices such as ginger, mixed spice and allspice - to complement the flavours of the fruits and will add warmth and sweetness to the chutney. You can blend your own ground mixed spice using this recipe.

• Salt - salt will help preserve your homemade chutney.

• Sugar - here I have used granulated sugar but you could substitute demerara sugar or muscovado sugar if you prefer.

• Vinegar - vinegar is a key ingredient in chutney. It will help preserve the other chutney ingredients and will add to the flavour.

Prepare the chutney fruits

Prepare the fruit by peeling, removing any stones, seeds, etc as follows:

• Plums - remove the peel and stones and cut into pieces.

• Apples - peel, core and dice. Apples are useful to use in addition to other fruits but I suggest you use only a small proportion of apples as they contain a lot of water and too many will make the chutney thin and watery.

• Rhubarb - trim the leaves from the stalks, wash and cut into chunks. If the rhubarb is young and tender the skin can be left but if it is not so fresh you could remove the peel.

• Peaches - peel, remove the stones and cut into pieces.

• Gooseberries - wash, top and tail and cut each gooseberry in half.

• Figs - cut in half and scoop out the centre of the fruit to add to the other ingredients.

How to make fruit chutney

Simply place the ingredients in a large pan and cook until the fruit is soft and the liquid has reduced.

Prepare the jars while the fruit is cooking.

Transfer the mixture into the sterilised jars. Start by filling any larger jars, leaving any smaller jars to the end as your aim is to completely fill any jars you use. Partly filled jars will contain more air and may not keep as well as full jars. If you see any air pockets place a knife into the mixture to remove the pocket of air. Screw the caps onto the jars and leave your jars of chutney to cool. Clean any runs from the outsides of the jars or lids.

How to store and mature chutney

Store in a dark place such as in a box or in the back of a cupboard for a minimum of 8 weeks before eating.

Serving ideas

• Fruit chutney is a tasty accompaniment to cheeses.
• Add to sandwich fillings and burger toppings.
• Serve with salads.
• It is also a tasty relish to serve alongside nut roast, nut cutlets, curry or falafel.

Variations

• Spicy chutney - add spices such as chilli flakes.
• Festive chutney - add festive flavours such as orange zest, cranberries, cloves and cinnamon.
• Tropical chutney - use fruits such as pineapple, mango, papaya - either fresh, tinned, or frozen.

Tips

• 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 to be on the safe side.
• 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.
• Use a funnel to fill the jars with chutney.

Troubleshooting

• Chutney too thin - (1) this may be as a result of using room many watery fruits such as apples. Boil for longer to reduce the liquid, or add other chopped fruits such as plums or gooseberries and continue to cook, or (2) simmer without a lid.
• Chutney too thick - add more vinegar.
• Harsh, vinegary flavour - leave to mature for a longer period. The chutney will continue to mature over months/years.
• Mould on top of chutney or on lid - if there is any mould on the chutney or lid this will be due to the jars not having been cleaned and sterilised adequately. Discard any jars which have mould.

FAQs

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