Mixed fruit chutney is a perfect way to preserve fruits to enjoy during the months ahead. It makes a tasty addition to a cheeseboard and is also perfect served alongside nut cutlets, nut roast or falafel.
This versatile fruit chutney recipe is quick and easy to make and can be adapted to make use of whatever fruits you have to hand. It is perfect for when you have a glut of fruits in the summer or autumn, especially homegrown produce. Suitable chutney fruits include plums, rhubarb, peaches, gooseberries and figs and a combination of different fruits will work well.
If you haven't made chutney before then this recipe is perfect for you. There are no complicated steps, simply prepare the ingredients, place in a pan and cook!
And the great thing about homemade preserves is that so long as the jars are sterilised your homemade chutney will last months or even years.
The quantities in this quick fruit chutney recipe will make approximately 4 to 6 small to medium jars of chutney.
Ingredients
- 3.5kg mixed fruit - such as plums, apples, rhubarb, gooseberries, peaches, figs, etc.
- 3 heaped teaspoons ground ginger or mixed spice - either ginger or mixed spice will complement the flavours of the fruits and will add warmth and sweetness to the chutney.
- 2 teaspoons allspice - this will add a warm fruity flavour to the chutney.
- 2 teaspoons salt - salt will help preserve your homemade chutney.
- 0.5kg granulated sugar - here I have used granulated sugar but you could substitute demerara sugar or muscovado sugar if you prefer.
- 600ml vinegar - vinegar is a key ingredient in chutney. It will help preserve the other chutney ingredients and will add to the flavour.
Equipment needed to make fruit chutney
No expensive equipment is needed to make chutney but the following will be useful:
- Chopping board
- Sharp knife
- Kitchen scales
- Large pan
- Teaspoons
- Long handled spoon
- Measuring jug
- Funnel
- Several clean empty jars with lids
- Baking tray
Prepare the fruit
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
Place the prepared fruit in a large saucepan or cooking pot.
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 anything from about half an hour to over an hour depending on the selection of fruits. Some fruits such as apples will have more liquid and will take longer to reduce.
Prepare the jars while the fruit is cooking. The jars (with lids removed) and lids can be sterilised by placing on a baking tray in the oven at a low temperature for about 10 minutes. If you have an Aga then the simmering oven is the perfect temperature for sterilising the jars.
Pour or spoon 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.
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.
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.
- You may find it easier to fill the jars using a funnel. Alternatively you could use a spoon which is small enough to fit into the jars but this may take longer.
- 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 mature.
- The chutney makes a great accompaniment for cheeses. It is also a tasty relish to serve alongside nut roast, nut cutlets or falafel.
FAQs
Yes, fresh fruit which has been frozen can be used to make this chutney. I often prepare and freeze small quantities of fruit as they are picked and make a batch of chutney when I have enough fruit for this recipe.
Chutney should be stored for a minimum of eight weeks before eating to give the flavours a chance to mature. If you try it too soon the flavours will be too harsh. In my experience the flavours continue to improve over the months.
No, unlike many store bought chutneys this homemade chutney does not need to be refrigerated. It can be stored at room temperature, ideally in a dark place such as in kitchen cupboard or in a box if your cupboards are full. Cooking the fruit in vinegar, sugar and salt will preserve the fruits. So long as the jars are in a good condition, adequately sterilised, and the jars filled without air pockets the chutney will keep for several months or even years.
Other preserve recipes
- Easy red tomato chutney1 Hours 45 Minutes
- Fig compote20 Minutes
- Persimmon jam with orange and ginger1 Hours 20 Minutes
- Red onion chutney1 Hours 40 Minutes
Mixed fruit chutney
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
- You may find it easier to fill the jars using a funnel. Alternatively you could use a spoon which is small enough to fit into the jars but this may take a little longer.
- 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.
Leave a Reply