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
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. Makes 4 x 250g jars
chutney, dried fruit, fresh fruit
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 e.g. white wine vinegar, apple cider vinegar, red wine vinegar, rice wine vinegar
125g – 200g sugar e.g. caster, granulated, soft brown, dark brown, muscovado, honey, maple syrup
½ – 2 teaspoons spice – any!!
½ teaspoon mustard seeds
pinch – ¼ teaspoon chilli flakes (optional)
⅛ teaspoon salt
⅛teaspoon freshly ground black pepper
Prepare all the fruit and vegetables – peel and core, if necessary, and chop
All you have to do now is put all the ingredients into a pan and stir well to mix.
Simmer gently, covered, on a moderate heat for 45 minutes, stirring from time to time.
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.
Sterilise the jam jars: 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; they are 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 circle wax disks and a lid.
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
To serve: it will make a fabulous accompaniment to a cheeseboard, delicious with cold meats and salad and perfect to add a bit of zing to a sandwich.
saucepan or cast-iron casserole/Dutch oven
chopping board and knife
kitchen scales and measuring spoons
4 x 250g/8oz sterilised jam jars with lids
jam funnel and wax circle disks
Fruit and vegetables – weights
Please note: that the weight of the fruit is prepared weight i.e. weight after they have been peeled, cored and prepared