Hello, I am Joana. Today, I will show you a way to prepare homemade vegetable and fruit chutney recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I’m gonna make it a little 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 favored of current trending meals on earth. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions every day. Homemade Vegetable and Fruit Chutney is something which I have loved my entire life. They are nice and they look fantastic.
To bewith this particular recipe, we must first prepare a few components. You can cook homemade vegetable and fruit chutney using 18 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Homemade Vegetable and Fruit Chutney:
- Get 500 ml Apple vinegar / Malt vinegar
- Prepare 5 tbsp Brown sugar
- Prepare 2 tbsp ☆ Ginger
- Get 1 small ☆ Onion
- Prepare 2 clove ☆ Garlic
- Prepare 1 tsp Salt (I used rock salt)
- Take 1 tsp Mustard seeds
- Take 1 tsp Ground coriander
- Prepare 1 Bay leaf
- Prepare 1 from 1 small lemon Lemon juice
- Make ready 5 ★ Apple (remove skin and seeds)
- Take 1 small ★ Zucchini
- Prepare 1/3 ★ Cauliflower
- Make ready 1/2 ★ Turnip / Kohlrabi
- Prepare 1 ★ Carrot
- Prepare 3 small ★ Pickled cucumber (pickles)
- Make ready 5 ★ Dates / prunes
- Take 2 small ★ Tomatoes
Instructions 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 with this distinctive dish homemade vegetable and fruit chutney recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Let’s cook!
