Mediterranean Chutney - Low Points

READY IN: 1hr 20mins
Recipe by jackandfiona

For Christmas this year I was given a bottle of Baxter's Mediterranean Chutney - the jar lasted 3 days - it was so good. As they listed all the ingredients on the jar I thought I'd have a go at imitating it. Don't be put off by the amount of sugar, when it was first made, it tasted too sweet, but the flavour settled down to 'just right' after it had been in the jar for a few days. I think you can be reasonably liberal with the amounts of vegetables, but I have given what I put in my mixture.

Top Review by FlyingCook

This is delicious. I made a couple of batches, one as written, but my favorite used yellow squash in place of zucchini, red peppers, and kalamata olives. The colors were beautiful in the Jar. I got 5 pints out of this, but I will admit to cramming a little extra squash in there to use it up. :-)

Ingredients Nutrition


  1. Add sugar and vinegar mixture to a good size pot and bring to the boil.
  2. Add all the vegetables and tomato paste.
  3. Add herbs and salt.
  4. Bring to the boil, then reduce heat and simmer for at least half an hour, stirring occasionally to ensure chutney doesn't burn to the bottom.
  5. If the vegetables haven't cooked down far enough and mixture is getting too'dry' add a little more water.
  6. Chutney is ready when mixture takes on the consistency of a thick sauce.
  7. Taste, and season with extra salt if needed.
  8. Thicken with cornstarch.
  9. Although mixture is already quite thick, the cornstarch holds the water left in the chutney in suspension and helps to make a more spreadable product.
  10. Seal in sterilized bottles (should make 2-3 medium size jam jars).

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