Recipe of Award-winning Homemade Vegetable and Fruit Chutney

Homemade Vegetable and Fruit Chutney.

Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I'm gonna show you how to make a distinctive dish, homemade vegetable and fruit chutney. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Homemade Vegetable and Fruit Chutney is one of the most well liked of current trending foods in the world. It is enjoyed by millions daily. It's easy, it is quick, it tastes yummy. Homemade Vegetable and Fruit Chutney is something which I've loved my entire life. They are nice and they look wonderful.

To begin with this particular recipe, we must prepare a few ingredients. You can cook homemade vegetable and fruit chutney using 18 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Homemade Vegetable and Fruit Chutney:

1. {Make ready 500 ml of Apple vinegar / Malt vinegar.
2. {Prepare 5 tbsp of Brown sugar.
3. {Get 2 tbsp of ☆ Ginger.
4. {Make ready 1 small of ☆ Onion.
5. {Make ready 2 clove of ☆ Garlic.
6. {Make ready 1 tsp of Salt (I used rock salt).
7. {Prepare 1 tsp of Mustard seeds.
8. {Prepare 1 tsp of Ground coriander.
9. {Take 1 of Bay leaf.
10. {Make ready 1 of from 1 small lemon Lemon juice.
11. {Get 5 of ★ Apple (remove skin and seeds).
12. {Make ready 1 small of ★ Zucchini.
13. {Take 1/3 of ★ Cauliflower.
14. {Get 1/2 of ★ Turnip / Kohlrabi.
15. {Prepare 1 of ★ Carrot.
16. {Prepare 3 small of ★ Pickled cucumber (pickles).
17. {Get 5 of ★ Dates / prunes.
18. {Get 2 small of ★ Tomatoes.

Steps to make Homemade Vegetable and Fruit Chutney:

1. 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..
2. Dice the ingredients marked ★, and add them in the pot. I like chunky chutney, so I dice them into larger pieces..
3. Add the coriander, mustard seeds, bay leaf and rock salt, and simmer over low heat..
4. 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..
5. Sterilize jars..
6. 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..
7. 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..
8. 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..
9. 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 exceptional food homemade vegetable and fruit chutney recipe. Thanks so much for reading. I'm confident you can make this at home. There's gonna be more interesting food in home recipes coming up. Don't forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!