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–+ servings
Mixed fruit chutney

Fruit chutney with mixed fruits

Mixed fruit chutney is a perfect way to preserve fruits to enjoy during the months ahead. It makes a tasty addition to a cheeseboard, salads or sandwiches and can also be served alongside nut roast, nut cutlets or falafel.
5 from 1 vote
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Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Course Condiment
Cuisine British
Servings 5 jars
Calories 814 kcal

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

Notes
  1. 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.
  2. 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.
  3. 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.
  4. 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.

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
Keyword Chutney, Fruit, Preserve
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