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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

Course Any
Keyword chutney, dried fruit, fresh fruit
Prep Time 10 minutes
Cook Time 1 hour
Author Susan

Ingredients

  • 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
  •  teaspoon freshly ground black pepper

Instructions

  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.

  5. Sterilise the jam jars: wash your jars and lids in hot water, place on a baking tray and transfer to a cold oven.

  6. 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!

  7. Fill the jars: use a jam funnel to help you transfer the chutney into the jars.

  8. Push down on the chutney to remove any air pockets.

  9. Seal with circle wax disks and a lid.

  10. 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

  11. 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.

Recipe Notes

Equipment:

  • 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