Home Recipes Pickles, Relishes & Chutneys Fruit Chutney

Fruit Chutney


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

Prep Time: 3 hours


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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