Fruit Chutney Recipe

Fresh Fruit Chutney EatingWell

WEBApr 22, 2024 · Heat oil in a Dutch oven over medium heat. Add onion and cook, stirring occasionally, until light brown, 6 to 10 minutes Add garlic …

Rating: 5/5(1)
1. Heat oil in a Dutch oven over medium heat. Add onion and cook, stirring occasionally, until light brown, 6 to 10 minutes Add garlic and cook, stirring, until fragrant, about 30 seconds.
2. Add fresh fruit, dried fruit, sugar, vinegar, water, chiles and salt. Bring to a boil over high heat, stirring often. Reduce heat to maintain a lively simmer and cook until thickened, 30 to 40 minutes. To test doneness, put a spoonful of chutney on a plate and draw a spoon through the center. If no liquid seeps into the middle, it's done. Return to a simmer to thicken more if necessary.
3. If freezing or refrigerating, ladle the chutney into clean canning jars to within 1/2 inch of the rim. Wipe rims clean. Cover with lids. Let the jars stand at room temperature until cool before refrigerating or freezing. Or process in a water bath to store at room temperature (see Tip).

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Fruit Chutney Recipe with Apples and Plums A …

WEBFeb 15, 2022 · Rinse - there's no need to dry. Preheat the oven to 160C (320F). Remove the lids and any rubber seals. Place the jars on a …

1. Put the apples and plums into a large heavy bottomed pan, or jam pan if you have one.
2. Add the raisins, red chilli, garlic, onion, coriander seeds, cloves, allspice, sugar and salt.
3. Add the vinegar and water and mix well.
4. Over a medium heat, bring to a gentle boil, stirring until all the sugar has dissolved.

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Home Made Fruity Chutney Recipes Made Easy

WEBJan 20, 2020 · Pour the vinegar into a large saucepan and add the salt, spices and sugar. Heat gently, stirring until the sugar has dissolved. Add …

1. Chop the dried fruit and onions into very small pieces. The easiest way to do this is to chop them in a food processor(which will greatly reduce the prep time), but you can chop them by hand if you prefer
2. Pour the vinegar into a large saucepan and add the salt, spices and sugar. Heat gently, stirring until the sugar has dissolved.
3. Add the fruit and onions and bring to the boil. Reduce the heat and simmer gently, uncovered for about 1½ hours until the chutney has reduced and thickened. You will be able to draw a spoon through the mixture and it will leave a trail that does not immediately fill up with vinegar.
4. Spoon into warm sterilized jars and seal. Once cold, label and store in a cool dark place for at least 1 month before using.

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