Friday, 5 October 2012

Chutney for everyone

I made a batch of fruit chutney and the tale is worth sharing. This recipe takes only a very short time.

This chutney is very fruity and Christmassy. We eat it on salad sandwiches and as a condiment with curries or cold meats. This chutney should keep for months after it is opened if kept in the fridge. The vinegar and the sugar are the preservatives, all nice and natural. We eat ours quite quickly though. Chutney tastes better if it matures and the flavours develop.

Christmas Fruit Chutney
Eat now or keep for later.
Makes about 4 jars.
The jar with the green lid is only half full so we will use it immediately.
Ooops! We have already started eating some.
The other jars are to be stored.
250g dried apricots
250g dried dates
250g dried pears
250g dried cranberries
125g brown sugar
300ml cider vinegar
300ml water
1 Tablespoon Parisienne essence
1 teaspoon salt
zest of 1 lemon
¼ teaspoon ground cloves
½ teaspoon ground allspice
½ teaspoon ground cardamom
1 teaspoon ground cinnamon
1 teaspoon ground ginger

  1. Prepare the jars and lids. They must be sterilised. Everything should be extremely clean.
  2. Place all ingredients into a large saucepan and bring to the boil.
  3. Turn down the heat and simmer for 20 minutes.
  4. Allow to cool a bit, for 10 minutes is good, but not long or the mixture will become too thick.
  5. Use a stick blender and mush about half of the chutney. I like mine quite spreadable, but some people prefer more chunks.
  6. Fill the jars. Seal them.
  7. Attach labels with the date and all ingredients.
This chutney gets too thick if you leave it for long before packing into jars.

I found these labels on

It is great because you download the Word version and simply type in your own details. I simply print the labels on ordinary paper and use parcel tape to stick them to my jars. Easy.

I now always include every ingredient and the date the batch was made. Just as a precaution, even though I do not sell this cooked food. Someone might come to my house and want to eat it, and they might have no idea what the ingredients could be.

I might need a jar of this for a Christmas gift in an emergency.

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