Hi, I’m Joana. Today, I will show you a way to prepare homemade vegetable and fruit chutney recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I will make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Homemade Vegetable and Fruit Chutney Recipe
Homemade Vegetable and Fruit Chutney is one of the most well liked of current trending foods in the world. It is simple, it’s quick, it tastes delicious. It is appreciated by millions daily. Homemade Vegetable and Fruit Chutney is something that I’ve loved my whole life. They’re nice and they look wonderful.
To begin with this particular recipe, we must first prepare a few ingredients. You can have 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:
- Make ready 500 ml Apple vinegar / Malt vinegar
- Prepare 5 tbsp Brown sugar
- Take 2 tbsp ☆ Ginger
- Take 1 small ☆ Onion
- Prepare 2 clove ☆ Garlic
- Prepare 1 tsp Salt (I used rock salt)
- Get 1 tsp Mustard seeds
- Make ready 1 tsp Ground coriander
- Take 1 Bay leaf
- Make ready 1 from 1 small lemon Lemon juice
- Prepare 5 ★ Apple (remove skin and seeds)
- Make ready 1 small ★ Zucchini
- Make ready 1/3 ★ Cauliflower
- Make ready 1/2 ★ Turnip / Kohlrabi
- Prepare 1 ★ Carrot
- Make ready 3 small ★ Pickled cucumber (pickles)
- Take 5 ★ Dates / prunes
- Prepare 2 small ★ Tomatoes
Steps to make Homemade Vegetable and Fruit Chutney:
- 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.
- Dice the ingredients marked ★, and add them in the pot. I like chunky chutney, so I dice them into larger pieces.
- Add the coriander, mustard seeds, bay leaf and rock salt, and simmer over low heat.
- 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.
- Sterilize jars.
- 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.
- 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.
- 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.
- 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 is going to wrap this up for this exceptional dish homemade vegetable and fruit chutney recipe. Thank you very much for reading. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Happy cooking.
