Recipe by Mirj
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.
- 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)
Directions See How It's Made
- Combine all the ingredients in a heavy pot and bring to the boil.
- Turn down the heat, cover and simmer for about 2 hours, until thick.
- Give it a good stir every 10 minutes or so.
- 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.
- Spoon into sterilized jars.
- Keeps in the fridge forever.
- 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.