Hi, I’m Clara. Today, I will show you a way to prepare homemade vegetable and fruit chutney recipe. Never skip today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I am going to make it a bit tastier. This is gonna smell and look 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 recent trending meals in the world. It is appreciated by millions daily. It is easy, it is fast, it tastes delicious. They are fine and they look wonderful. Homemade Vegetable and Fruit Chutney is something which I’ve loved my entire life.
To get started with this particular recipe, we must 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:
- Get 500 ml Apple vinegar / Malt vinegar
- Get 5 tbsp Brown sugar
- Get 2 tbsp ☆ ger
- Make ready 1 small ☆ Onion
- Get 2 clove ☆ Garlic
- Get 1 tsp Salt (I used rock salt)
- Take 1 tsp Mustard seeds
- Make ready 1 tsp Ground coriander
- Make ready 1 Bay leaf
- Take 1 from 1 small lemon Lemon juice
- Get 5 ★ Apple (remove skin and seeds)
- Take 1 small ★ Zucchini
- Take 1/3 ★ Cauliflower
- Prepare 1/2 ★ Turnip / Kohlrabi
- Take 1 ★ Carrot
- Make ready 3 small ★ Pickled cucumber (pickles)
- Make ready 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 its 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 its 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 it up with this distinctive dish homemade vegetable and fruit chutney recipe. Thanks so much for your time. I’m confident that you can 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, friends and colleague. Thank you for reading. Happy cooking.
