Fruit chutney
Make your own fruit chutney using seasonal fruits and spices to preserve summer and autumn fruits using this easy chutney recipe. This sweet homemade chutney pairs well with cheeses and curries, makes a tasty sandwich filling and is a perfect way to preserve a glut of fruits.
Ingredients
- 3.5 kg mixed fruits
- 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. 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.
- 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
Storage instructions
- 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.
- This fruit chutney does not need to be kept in the fridge. So long as it is stored in properly sterilised jars it will keep for at least several months.
Nutrition
Calories: 814kcalCarbohydrates: 204gProtein: 3gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.02gSodium: 983mgPotassium: 644mgFiber: 12gSugar: 179gVitamin A: 2122IUVitamin C: 16mgCalcium: 58mgIron: 3mg
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