Chutney – Core Recipe

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I love making different chutneys. Most of my recipes have come about because I am using up some fruit or vegetables which I found lurking in my fridge or fruit bowl and are coming to the end of their natural lives! Whenever one is particularly delicious I note it down, and over the years, I have collated a range of chutneys which I make over and over.

I follow a basic formula and alter and enhance it depending on the fruit and vegetables I am using, what time of year it is and how I plan to serve it.

A variety of recipes based on Chutney – Core Recipe

Keep an eye out for these dishes:

Recipes already posted:

• Christmas Chutney with Pears, Cranberry, Ginger and Cinnamon
• Spicy Aubergine and Red Pepper Chutney with Chilli and Tamarind

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Recipes I plan to post:

• Mango Chutney
• Beetroot and Blood Orange Chutney with Chai Spice
• Caramelised Red Onion Chutney with a Hint of Chilli and Rosemary
• Cauliflower and Mushroom Chutney with Aubergine, Peppers, Sultanas and Curry Spice
• Fig and Apple Chutney with Allspice, Cumin, Nutmeg and a Hint of Chilli
• Kiwi, Apple and Pear Chutney with Cardamom and Coriander
• Pear, Apple and Date Chutney with Chai Spice
• Plum, Apple and Raisin Chutney with Cumin, Coriander and Cardamom
• Rhubarb, Pear and Cranberry Chutney with Ginger
• Tomato and Pepper Chutney with Apricots and Paprika
• Cajun Pineapple Chutney with Lime
• Spicy Strawberry and Cranberry Chutney with Chilli, Lemon and Balsamic Vinegar
• Mango and Papaya Chutney with Ginger and Tomatoes
• Cooked British Breakfast Chutney
• Welsh Chutney with Apples, Leeks and Sultanas

How to make Chutney – Core Recipe

Collect all your ingredients together:

• 500g prepared fresh vegetables and/or fruit
• 125g onion (roughly 1 x medium onion), peeled and chopped
• 1 – 4 cloves of garlic (4g – 16g), peeled and finely chopped
• 15g – 20g peeled ginger, grated (optional)
• 100g dried fruit, chopped if necessary
• 125g – 175g vinegar
• 125g – 200g sugar
• ½ – 2 teaspoons spice
• ½ teaspoon mustard seeds
• pinch – ¼ teaspoon chilli flakes (optional)
• ⅛ teaspoon salt
• ⅛ teaspoon freshly ground black pepper

How to make your chutney:

1. Prepare all the fruit and vegetables – peel and core, if necessary, and chop
2. All you have to do now is put all the ingredients into a pan and stir well to mix.
3. Simmer gently, covered, on a moderate heat for 45 minutes, stirring from time to time.
4. Remove the lid and continue to cook. You will need to stir it more often for the final 15 minutes to ensure it doesn’t stick to the base of the pan as the sugar caramelises.

Pictures shown below are for Christmas Chutney with Pears, Cranberry, Ginger and Cinnamon

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Sterilise the jam jars:

It is important to sterilise your jam jars before you use them. You can do this whilst the chutney is cooking.

• Wash your jars and lids in hot water, place on a baking tray and transfer to a cold oven.
• Turn the oven on to Fan Oven 130°C/150°C/300°F/Gas 2 and leave the jars and lids inside for 30 minutes. Remove from the oven and leave to cool for 5 minutes before using.
• Be very careful you do not burn yourself as they will obviously be very hot!

Fill the jars:

• Use a jam funnel to help you transfer the chutney into the jars.
• Push down on the chutney to remove any air pockets.
• Seal with wax circle disks and a lid.

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Storage:

This chutney will keep for up to 6 months in a cool, dark place. Once opened, store in the fridge and eat within 4 weeks

Made this recipe?

If you make this recipe, do please tag me on instagram @daffodil_kitchen. You could also leave a comment in the box directly below the recipe.