Laura's fruity chutney

Laura's fruity chutney

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(16 ratings)

Ready in 35-40 mins, plus about 1½ hrs cooking

More effort

Makes about 2 litres/3½ pints
Chutney is one of the easiest preserves to make – and its punchy flavours bring out the best in cheese and cold meats

Nutrition and extra info

Nutrition: nutrition per rounded tablespoon

  • kcal57
  • fat1g
  • saturates0g
  • carbs15g
  • sugars12g
  • fibre1g
  • protein1g
  • salt0.08g
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Ingredients

  • 900g plum
    Plum

    Plum

    pl-um

    The juiciest fruit in the stone fruit family, plums come in many different varieties, some sweet…

  • 2 Bramley apples (about 550g/1lb 4oz)
    Bramley apples

    Bramley apple

    bram-lee app-el

    A large, flattish cooking apple, green in appearance but sometimes with specks of red. The flesh…

  • 450g pear
    Pear

    Pear

    pair

    Like apples, to which they are related, pears come in thousands of varieties, of which only a…

  • 1 large mango
  • 900g muscovado sugar
  • 500ml bottle cider vinegar
  • 2 medium onions (not red)
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 85g chopped stem ginger (from a jar of ginger in syrup, or crystallized)
  • 3 garlic cloves, finely chopped
  • 1 tbsp mustard seed
  • 1 rounded tsp ground coriander
  • 1 tsp crushed dried chillies
    Chillies

    Chilli

    chill-ee

    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • 1 tsp salt
  • 1 cinnamon stick

Method

  1. 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.

  2. 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 1½ 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.

  3. 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.

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Comments, questions and tips

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yan2424
23rd Dec, 2007
5.05
We had a glut of pears and plums in late summer, so we made this chutney, left it in the back of a cupboard and forgot about it... until last night. Words fail me to describe this chutney, by far the most opulent I have ever tasted, truly magnificent. Our one and only deviation from the recipe was to use fresh grated ginger instead of the preserved variety, but I don't think that made much difference. I just wish we has made more!

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