1/1 Photo of Mirj's Backyard Chutney
2 hrs 15 mins
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.
My Private Note
Units: US | Metric
- 1 lb assorted dried fruit (apricots and dates are best)
- 3 tart apples, peeled,cored and coarsely chopped
- 1 lb fresh plums or 1 lb apricots or 1 lb loquats or 1 lb peach
- 1 large onion, chopped
- 1 cup seedless raisin
- 3 cups packed brown sugar
- 2 cups vinegar (cider is best)
- 2 teaspoons salt
- 1 teaspoon mustard seeds
- 1 teaspoon ground ginger
- 1/2 teaspoon cayenne (or less if you don't like it hot)
- 1Combine all the ingredients in a heavy pot and bring to the boil.
- 2Turn down the heat, cover and simmer for about 2 hours, until thick.
- 3Give it a good stir every 10 minutes or so.
- 4I 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.
- 5Spoon into sterilized jars.
- 6Keeps in the fridge forever.
- 7Warning: 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.
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Nutritional Facts for Mirj's Backyard Chutney
Serving Size: 1 (2902 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 840.4
- Calories from Fat 10
- Total Fat 1.1 g
- Saturated Fat 0.1 g
- Cholesterol 0.0 mg
- Sodium 913.6 mg
- Total Carbohydrate 213.7 g
- Dietary Fiber 10.9 g
- Sugars 148.3 g
- Protein 4.0 g