Mushroom Chutney Recipe

mushroom chutney

Ingredients for Mushroom Chutney:

  • 8 oz (225 g) onion
  • 1 largish red pepper
  • 1 lb (450 g) cooking apples
  • 1 lb (450 g) mushrooms
  • 8 oz (225 g) red tomatoes
  • 2 oz (56 g) root ginger
  • 8 oz (225 g) raisins or sultanas
  • 1 pint (570 ml)  vinegar
  • 1 lb (450 g) brown sugar

Method for Mushroom Chutney:

  1. De-seed the pepper and chop finely. Peel and chop the onion. Put into a pan with about ½ pint (285 ml) water. Simmer to soften.
  2. Peel, core and chop the apples. Wash and coarsely chop the mushrooms. Skin and chop the tomatoes.
  3. Add the apples, mushrooms and tomatoes to the peppers and onion and continue cooking.
  4. Grate the root ginger and add to the pan.  Stew until tender.
  5. Add the sugar, raisins or sultanas and vinegar and stir until the sugar has has dissolved.
  6. Bring to the boil and then reduce to a simmer and stir occasionally, to prevent sticking.
  7. Continue to simmer until all the liquid is absorbed and the chutney is thick.
  8. Pot into hot, clean, sterilized jars immediately and seal.
  9. Label with contents once fully cooled.

Makes about 4 lbs (1.8 kg) of Mushroom 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 - 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...

Preserving Jars, Labels and Covers

Preserving Jars, Labels and Covers

Store, preserve, label and cover your home grown fruit and vegetables with this extensive range of products. You've made it so it is only fair to show it off at its best!
Jam and Preserve Making Equipment

Jam and Preserve Making Equipment

All the equipment you need to easily make your own jams, chutneys and preserves. Say goodbye to mass-produced supermarket jams and preserves and start producing your own unique accompaniments to meals using your own produce.

Posted in Val's Preserves, Apples, Vegetable Recipes, Fruit, Vegetarian Recipes, Chutneys, All Recipes, Mushrooms, Onions, Peppers, Tomatoes
5 comments on “Mushroom Chutney Recipe
  1. odile goymour says:

    great! finally getting back to my french roots. very useful as my allotment produces more than I can eat. Thank you.

  2. Annette says:

    Wow this sounds good, does it have the same shelf life as normal chutneys as if so I will be trying this one out in the future thank you x

  3. Val Grey says:

    Did you use white or red onions for this?

  4. Val says:

    I’d use white onions because of the colour of the finished product but it could look quite nice with a reddish tinge!

  5. Julie says:

    Just made this. I have some very kind person whose field is laden with mushrooms and a bag every other day is left on my gate. This is amazing so delicious, making again tomorrow as more mushrooms have arrived. Thank you for this recipe.

Leave a Comment Here on Mushroom Chutney Recipe

Your email address will not be published. Required fields are marked *