Fruit Chutney

An excellent recipe for using up excess ripe fruit. This keeps extremely well.

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Photo credit: Edmonds Mini Cookbook
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Prep Time: 3 hours Servings: Makes 8 cups
  • 2kg apples or plums or tamarillos, peeled, cored or stoned, then chopped

    500g onions, chopped

    2 cups raisins

    1 clove garlic, crushed

    4 cups brown sugar

    2 tsp salt

    1 tsp ground cloves or mixed spice

    ½ tsp cayenne pepper

    4 cups malt vinegar, approximately

    1. Put the fruit, onions, raisins, garlic, sugar, salt, cloves or mixed spice and cayenne pepper into a preserving pan. Add enough vinegar to almost cover the fruit.
    2. Bring slowly to a simmer, stirring constantly until the sugar has dissolved.
    3. Simmer gently for 2 hours, stirring frequently. The chutney will be thick and jam-like.
    4. Pack into sterilised jars and cover tightly. Keep for at least 2 weeks before using. 

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