Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, homemade vegetable and fruit chutney. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Homemade Vegetable and Fruit Chutney is one of the most popular of recent trending foods on earth. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. Homemade Vegetable and Fruit Chutney is something that I’ve loved my entire life. They are nice and they look fantastic.
To begin with this particular recipe, we have to prepare a few ingredients. You can have homemade vegetable and fruit chutney using 18 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Homemade Vegetable and Fruit Chutney:
- Get 500 ml Apple vinegar / Malt vinegar
- Take 5 tbsp Brown sugar
- Get 2 tbsp ☆ Ginger
- Prepare 1 small ☆ Onion
- Prepare 2 clove ☆ Garlic
- Prepare 1 tsp Salt (I used rock salt)
- Take 1 tsp Mustard seeds
- Make ready 1 tsp Ground coriander
- Make ready 1 Bay leaf
- Prepare 1 from 1 small lemon Lemon juice
- Make ready 5 ★ Apple (remove skin and seeds)
- Get 1 small ★ Zucchini
- Prepare 1/3 ★ Cauliflower
- Prepare 1/2 ★ Turnip / Kohlrabi
- Get 1 ★ Carrot
- Take 3 small ★ Pickled cucumber (pickles)
- Get 5 ★ Dates / prunes
- Make ready 2 small ★ Tomatoes
Steps to make Homemade Vegetable and Fruit Chutney:
- Heat the apple vinegar and sugar in a pot, and bring to a boil. Coarsely chop the ingredients marked ☆ beforehand. Add them in the pot once the mixture in the pot comes to a boil.
- Dice the ingredients marked ★, and add them in the pot. I like chunky chutney, so I dice them into larger pieces.
- Add the coriander, mustard seeds, bay leaf and rock salt, and simmer over low heat.
- Check the pot and stir occasionally. The photo shows what the mixture would be after cooking for 1 hour. Add lemon juice, and it's done.
- Sterilize jars.
- Fill the chutney in the jar while it is still hot. Close the lid tightly, and turn the jar upside down. Let it cool down completely, and store in somewhere like a basement. You can keep it for at least one year.
- I often make the chutney in bulk because it's good for food preservation. If you make only one jar of it, reduce the amount of the ingredients by a quarter. Simmering time would be shorter as well.
- If you like smooth chutney, finely chop the ingredients at Step 2 or use a blender at Step 4. Be careful not to burn yourself if you use a hand blender.
- The best time to eat would be about a week later, but taste it before you serve. I spread it on an open sandwich made with homemade bread and cheese. The chutney is mild and not so sour.
So that’s going to wrap this up with this special food homemade vegetable and fruit chutney recipe. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
