The beauty of any chutney is that no two batches are the sane. Different types of fruit in different proportions will change the flavour a little every time.
Ingredients for Mixed Fruit Chutney:
- 1 lb (450 g) onions
- 3 lb (1.4 kg) mixed fruit – apples, pears, plums, damsons etc.
- 4 oz (112 g) dried dates
- 2 cloves of garlic
- 1 teaspoon salt
- 1 teaspoon mixed spice
- 1 teaspoon dry mustard
- 1 lb (450 g) soft brown sugar
- 1 pint (570 ml) vinegar
Method for Mixed Fruit Chutney:
- Peel and chop the onions and boil in a little water until they are soft. Drain.
- Wash, peel and core the fruits and chop into pieces. Chop the dates. Crush the garlic.
- Put all the ingredients into a pan, bring to the boil, then reduce the heat and simmer, stirring frequently until the chutney is thick.
- Ladle into hot, clean, sterilized jars, cover and seal.
- Label when fully cool.
Makes about 3 lb (1.4 kg) of Mixed Fruit Chutney.
Like most chutneys, kept in properly sterilized and sealed jars this will keep for at least a year in a cool dark place. Once opened, keep in the fridge and try to use within 4 weeks.
General Chutney Making Information
Chutneys - How to Make Chutney
Chutneys originated in India – the name derived from the Hindu word chatni . They then came back to Britain with explorers where they were a hit and are now a very popular preserve all over the world. The scope of chutneys is endless and t...
I made the ‘Mixed Fruit Allotment Chutney’ from John and Val’s book last October and it was delicious. Similar to a well known market leader that begins with ‘Br’, but better in my opinion. I used a combination of apples, pears from the allotment and my back garden and also some sultanas. The soft brown sugar makes this chutney taste good also. I still have some jars left, after giving some as Christmas presents.