A firm favourite – our mild fruit chutney

Once you make your first batch of this delicious fruity chutney, family and friends will give you no peace. After much trial and error we finally settled on a basic practical fruit chutney that makes 5 honey jars at a time. We also make a hot chutney using our own home-grown and dried Cayenne peppers for those who prefer something with a bit of a kick. But it’s the mild chutney that keeps them coming back for more.

Soak for half an hour in 4 cups of hot water:

  • 1 cup dried seedless raisins (or cake mix)
  • 1 cup sliced and diced mixed dried fruit (or dried peaches, apricots etc). If you don’t have, then just add another cup of raisins.

Pour water and fruit into a thick-bottomed pot together with:

  • 2 cups peeled, cored and finely diced apple (3 Granny Smith apples)
  • 2 cups vinegar (we use Pick ‘n Pay brown grape vinegar)
  • 1 diced onion (one large onion or two medium onions)
  • 1 cup sugar
  • half cup (125 ml) tomato sauce
  • quarter cup (60 ml) Holbrook’s Worcestershire Sauce
  • one cup chopped, peeled tomato (or use 1 tin equivalent)
  • half of a level teaspoon of finely ground Cayenne pepper (use two level teaspoons for a hot chutney)
  • two generous pinches of salt

Bring to boil then turn down to simmer, stirring every so often to prevent burning on the bottom, for one and a half to two hours.

When ready, before taking off the simmer, add three heaped teaspoons Maizena cornflour mixed with a little water. Stir until the Maizena thickens.

Ladle into jars. The simplest way is to hold a jar at an angle over the pot and fill using a small pouring jug. Otherwise ladle into a funnel in the jar and use a wooden bamboo skewer to push the fruit lumps through.

Wipe the jars (and their rims) and screw the lids on tight. Date each jar (year, month, date).

You can eat it straight away, but it improves in flavour with keeping for a week or two. Keeps well for months in a cool dark cupboard.

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