Steps to Prepare Quick Homemade Vegetable and Fruit Chutney

Hello everybody, it is Jim, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, homemade vegetable and fruit chutney. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Homemade Vegetable and Fruit Chutney is one of the most well liked of recent trending meals on earth. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions every day. They’re fine and they look fantastic. Homemade Vegetable and Fruit Chutney is something which I’ve loved my whole life.

To get started with this particular recipe, we have to first prepare a few components. You can cook homemade vegetable and fruit chutney using 18 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Homemade Vegetable and Fruit Chutney:

1. Make ready 500 ml Apple vinegar / Malt vinegar
2. Prepare 5 tbsp Brown sugar
3. Make ready 2 tbsp ☆ Ginger
4. Take 1 small ☆ Onion
5. Get 2 clove ☆ Garlic
6. Prepare 1 tsp Salt (I used rock salt)
7. Prepare 1 tsp Mustard seeds
8. Get 1 tsp Ground coriander
9. Take 1 Bay leaf
10. Take 1 from 1 small lemon Lemon juice
11. Get 5 ★ Apple (remove skin and seeds)
12. Make ready 1 small ★ Zucchini
13. Take 1/3 ★ Cauliflower
14. Make ready 1/2 ★ Turnip / Kohlrabi
15. Prepare 1 ★ Carrot
16. Prepare 3 small ★ Pickled cucumber (pickles)
17. Take 5 ★ Dates / prunes
18. Make ready 2 small ★ Tomatoes

Steps to make Homemade Vegetable and Fruit Chutney:

1. Heat the apple vinegar and sugar in a pot, and bring to a boil. Coarsely chop the ingredients marked ☆ beforehand. Add them in the pot once the mixture in the pot comes to a boil.
2. Dice the ingredients marked ★, and add them in the pot. I like chunky chutney, so I dice them into larger pieces.
3. Add the coriander, mustard seeds, bay leaf and rock salt, and simmer over low heat.
4. Check the pot and stir occasionally. The photo shows what the mixture would be after cooking for 1 hour. Add lemon juice, and it's done.
5. Sterilize jars.
6. Fill the chutney in the jar while it is still hot. Close the lid tightly, and turn the jar upside down. Let it cool down completely, and store in somewhere like a basement. You can keep it for at least one year.
7. I often make the chutney in bulk because it's good for food preservation. If you make only one jar of it, reduce the amount of the ingredients by a quarter. Simmering time would be shorter as well.
8. If you like smooth chutney, finely chop the ingredients at Step 2 or use a blender at Step 4. Be careful not to burn yourself if you use a hand blender.
9. The best time to eat would be about a week later, but taste it before you serve. I spread it on an open sandwich made with homemade bread and cheese. The chutney is mild and not so sour.

So that’s going to wrap it up with this special food homemade vegetable and fruit chutney recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!