Fruit Chutney is a winner with every age and every meal! Add a large spoonful to any cheese platter in place of a fruit paste, add it to toasted sandwiches or fresh sandwiches, add a couple of tablespoons to savoury muffins or add to gravy to serve with beef or pork or use in place of apple sauce with Roast Pork!
Ingredients (makes 8 small - medium bottles)
- 1 cup Plums - not too ripe
- 1/2 cup Apricots or Peaches - not too ripe
- 2 cups Apples, Pears or both
- 1/2 cup Dried Fruit Mixture without peel (eg sultanas, currants, cranberries)
- 1 large Brown Onion
- 2 cups Brown Sugar
- 1 cup Apple Cider Vinegar
- 3 tbsp Fresh Ginger, grated
- 1 tsp Brown Mustard Seeds (optional)
- 2 tsp Ground Coriander
- 1 Cinnamon Stick
- 1/2 tsp Salt
- Peel, seed and chop all fruit into small cubes (approx 1/2cm each or slightly larger).
- Peel and finely diced the onion and grate the fresh ginger.
- Add all fruit, onion and all other ingredients to a large heavy-based saucepan and cook over a medium heat until all the sugar has dissolved, stirring all the time to ensure nothing sticks to the bottom of the saucepan.
- Once the sugar is dissolved, reduce the heat to a gentle simmer and cook for 1/5 - 2 hours. Stirring occasionally and checking consistency. To check if the chutney has reduced enough, allow a small teaspoon of chutney to cool on a plate. If it is ready the chutney will sit in a loose spoonful rather than spilling all over the plate.
- Once you are happy with the thickness of the chutney, remove the cinnamon stick carefully (it will be hot) and divide the chutney between sterilised preserving jars.
- Leave 1.5cm between the chutney and the lid of the jar. Tighten the lid but not too tight and tip the jars upside down for 5 minutes (again be careful as the jars will be very hot).
- Tip the jars right way up again and set aside to cool naturally.
- Store in a cool, dry place. Jars should not need refrigeration if they have been correctly sterilised and prepared. Check regularly.