Home > Preserve & Pickle > How to Make Fruit Chutney

How to Make Fruit Chutney

By: Anna Hinds BA (hons) - Updated: 28 Sep 2014 | comments*Discuss
 
Fruit Chutney Recipes Making Ingredients

Homemade fruit chutney is a real treat. It’s also a great way to use up a basket of home-grown fruit, and share it with friends and family. Once you’ve mastered the basics of making chutney, and picked up a few traditional recipes, you can play around to create a classic recipe of your own. How about an oriental plum chutney, laced with fiery chilli, for dipping prawn crackers? Read our guide to making fruit chutney, and you’ll soon be inventing your own recipes to share and enjoy...

Making your own Chutney: the Basics...

Where to begin? The Internet is a rich source of chutney recipes. Look up Lotte Duncan and Delia Smith for some classic recipes. Favourite fruit chutneys include spicy apple (perfect for eating with crackers and cheddar), mango or apricot (a great accompaniment to Indian foods), and the old-fashioned marrow jam (often with ginger, and used on toast!). You might also wish to try green tomato chutney and plum chutney – both fruits are easily available in-season. Homemade chutney is a wonderful Christmas gift (perfect for eating with cold cuts) so make lots when the ingredients are cheap.

What goes in it? Fruit chutney is made from fresh or dried fruit, spices or other flavouring, sugar and vinegar. The sugar and vinegar usually balance one another out – you’ll note that most recipes include numerically equal amounts (100g sugar to 100ml vinegar) – to achieve that characteristic sweet and sour chutney flavour. You can make your own flavouring blends, but be careful not to be too heavy-handed. Using these guidelines, you can make chutney using any fruit you fancy.

When is it ready? Unlike jam, you don’t test for a set when making chutney. It is ready when, if you draw a wooden spoon across the pan, a channel is left for a moment before the chutney refills the space. Don’t forget that in its warm state, the chutney is a lot more fluid than it will be after cooling.

Salsa and Raita Recipes

Some cuisines feature fresh, homemade fruit or vegetable chutneys, designed to be served alongside a main course or buffet. For example, Mexican dishes – such as a spicy seared tuna steak or a hot, crunchy quesadilla – can be served with a fresh mango, papaya or pineapple salsa. This has a dual purpose: it’s a refreshing counterpoint to the rich, spicy food, and it’s also a good way to increase the vitamin content of your meal. Another cuisine that does this well is Indian – fruit raitas and lassis are served with or after courses to bring a fresh contrast to the spicy food.

Apple Raita

Serve this fresh-tasting raita with your favourite curry, particularly a dryish curry like bhuna or bhajee. It’s also lovely scooped up on oven-toasted pitta chips or fluffy, stretchy naan breads. Serve a dish of mango chutney (see above) alongside.

You need:

Half a medium cucumber (to yield ½ cup diced flesh)

One small apple (to yield ½ cup diced flesh)

1/2 cup plain yoghurt

Squeeze of lemon juice

2tbsp chopped fresh coriander

Salt

First prepare the cucumber: peel it, halve it lengthways and scoop out the seeds. Sprinkle lightly with salt and leave the two halves on a piece of kitchen towel to drain out some of the moisture. Core and dice the apple finely. In a bowl, combine all of the ingredients, then taste for seasoning. Serve soon after making.

You might also like...
Share Your Story, Join the Discussion or Seek Advice..
Just the recipes I've been looking for and so easy to follow.
Sully - 28-Sep-14 @ 12:44 PM
Share Your Story, Join the Discussion or Seek Advice...
Title:
(never shown)
Firstname:
(never shown)
Surname:
(never shown)
Email:
(never shown)
Nickname:
(shown)
Comment:
Validate:
Enter word:
Topics
Latest Comments
  • StoringAndFreezing
    Re: How to Freeze Cakes and Baked Goods
    Dragon - Your Question:Can you freeze fresh cream cakes and buns brought foment the shops ThankyouOur
    6 December 2017
  • StoringAndFreezing
    Re: Freeze Ahead for Christmas
    Pop - Your Question:Will I get a e-mail telling me if my cake will be ok to eat at Christmas. I frozzen my fondant icing cake but…
    4 December 2017
  • StoringAndFreezing
    Re: Freeze Ahead for Christmas
    Pop - Your Question:I have made a Christmas cake and I have fondanted it. I not cling filmed it or foil it. But I have put it in a…
    4 December 2017
  • Pop
    Re: Freeze Ahead for Christmas
    Will I get a e-mail telling me if my cake will be ok to eat at Christmas. I frozzen my fondant icing cake but only put it in a…
    3 December 2017
  • Pop
    Re: Freeze Ahead for Christmas
    I have made a Christmas cake and I have fondanted it. I not cling filmed it or foil it. But I have put it in a container and taped it…
    3 December 2017
  • Dragon
    Re: How to Freeze Cakes and Baked Goods
    Can you freeze fresh cream cakes and buns brought foment the shops Thankyou
    30 November 2017
  • StoringAndFreezing
    Re: Defrosting Food Safely
    A Dinner - Your Question:If I defrost my raw sealed steak. Within how many days do I need to cook it?Thanks
    26 September 2017
  • A Dinner
    Re: Defrosting Food Safely
    If I defrost my raw sealed steak. Within how many days do I need to cook it? Thanks
    25 September 2017
  • StoringAndFreezing
    Re: How to Freeze Cakes and Baked Goods
    gedida - Your Question:We have an almond cake made from pure almonds and covered with marzipan and icing. can we freeze…
    8 September 2017
  • gedida
    Re: How to Freeze Cakes and Baked Goods
    we have an almond cake made from pure almonds and covered with marzipan and icing. can we freeze this for 12 months?
    8 September 2017
Further Reading...
Our Most Popular...
Add to my Yahoo!
Add to Google
Stumble this
Add to Twitter
Add To Facebook
RSS feed
You should seek independent professional advice before acting upon any information on the StoringAndFreezing website. Please read our Disclaimer.