Fruit Chutney

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

3 hours
Prep Time
Fruit Chutney


  • 2kg apples or plums or tamarillos, peeled, cored or stoned, then chopped
  • 500g onions, chopped
  • 2 cups raisins
  • 1 clove garlic, crushed
  • 4 cups Chelsea 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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Always use this recipe for my Feijoa chutney…. It never fails and tastes yummo!