Name: Laura's fruity chutney
Total time: 2 h 10 min
Yield: Makes about 2 litres/3½ pints
Cuisine: British
Ingredients: 900g plum; 2 Bramley apples (about 550g/1lb 4oz); 450g pear; 1large mango; 900g muscovado sugar; 500ml bottle cider vinegar; 2medium onions (not red); 85g chopped stem ginger (from a jar of ginger in syrup, or crystallized); 3 garlic cloves finely chopped; 1 tbsp mustard seed; 1rounded tsp ground coriander; 1 tsp crushed dried chillies; 1 tsp salt; 1 cinnamon stick

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Laura's fruity chutney

Laura's fruity chutney

Angela Nilsen

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Makes about 2 litres/3½ pints

More effort

Total time: 2 hrs and 10 mins

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

A star rating of 4.8 out of 5.23 ratingsRate

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Chutney is one of the easiest preserves to make – and its punchy flavours bring out the best in cheese and cold meats

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Ingredients

Nutrition

Units:

MetricUS

900g plum
2 Bramley apples

(about 550g/1lb 4oz)
450g pear
1large mango
900g muscovado sugar
500ml bottle cider vinegar
2medium onions

(not red)
85g chopped stem ginger

(from a jar of ginger in syrup, or crystallized)
3 garlic cloves

finely chopped
1 tbsp mustard seed
1rounded tsp ground coriander
1 tsp crushed dried chillies
1 tsp salt
1 cinnamon stick

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Nutrition: nutrition per rounded tablespoon

kcal57
fat1g
saturates0g
carbs15g
sugars12g
fibre1g
protein1g
salt0.08g

low

Method

step 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.
step 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.
step 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.

Recipe from Good Food magazine, September 2004

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A star rating of 4.8 out of 5.23 ratings

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