Total Time
2hrs 15mins
Prep 15 mins
Cook 2 hrs

I have several fruit trees in my backyard, and each tree becomes ready for picking all at once, so I have tons and tons of fruit. What we can't eat, and what we can't give away (and we give away A LOT!) I turn into chutney. The original recipe comes from Deborah Navas' Giving Good Food, but has been adapted to accomodate my backyard.

Ingredients Nutrition


  1. Combine all the ingredients in a heavy pot and bring to the boil.
  2. Turn down the heat, cover and simmer for about 2 hours, until thick.
  3. Give it a good stir every 10 minutes or so.
  4. I like to mash it down at the end with a potato masher, but you can leave it with larger pieces of fruit if you like.
  5. Spoon into sterilized jars.
  6. Keeps in the fridge forever.
  7. Warning: if you have plants near your stove it would be a good idea to remove them, the fumes from the vinegar can be a little strong.
Most Helpful

4 5

Love the chutney, though it is quite sweet! I think using chopped ginger and chile peppers wouldn't go amiss! Still, it is a very nice chutney.