Chutney recipe for 4 - 8 people, takes only 20 mins; recipe has plum, bramley apple, pear, mango, muscovado sugar, cider vinegar, onion, stem ginger, garlic clove, mustard seed, ground coriander, chilli, salt and cinnamon stick.
Laura's fruity chutney
Course: Chutney
Servings
4 - 8
servings
Prep time
20 mins
Ingredients
- Garlic Clove: 3 garlic cloves, finely chopped
- Onion: 2 medium onions (not red)
- Cider Vinegar: 500ml bottle cider vinegar
- Chilli: 1 tsp crushed dried chillies
- Salt: 1 tsp salt
- Mango: 1 large mango
- Muscovado Sugar: 900g muscovado sugar
- Ground Coriander: 1 rounded tsp ground coriander
- Mustard Seed: 1 tbsp mustard seed
- Bramley Apple: 2 Bramley apples (about 550g/1lb 4oz)
- Pear: 450g pear
- Cinnamon Stick: 1 cinnamon stick
- Stem Ginger: 85g chopped stem ginger (from a jar of ginger in syrup, or crystallized)
- Plum: 900g plum
Directions
- Halve, stone and chop the plums (about the same size as you would for an apple pie - not too big, not too small). Drop them into a large saucepan. Core, peel and chop the apples and pears in the same way. Peel, stone and chop the mango. Put all the fruit in the pan.
- Stir sugar, vinegar, onions, ginger, garlic, mustard seeds, coriander, crushed chillies and salt into the pan, then drop the cinnamon stick on top. Heat slowly for about 20 mins, giving an occasional stir, until the sugar has dissolved. Now leave the chutney to simmer at a steady pace, without a lid, stirring occasionally until reduced and thickened, but still with a nice balance of syrupy juice. This will take about 1 1/2 hrs. You don't want to cook it until all the liquid has gone, as it will thicken once it cools. Discard the cinnamon stick.
- Using a heatproof jug, pour the chutney while still hot into sterilised jars. It will keep for about a year in a cool, dry place.
