fruit chutney

Mixed berry and fruit Chutney is a finger-licking condiment to compliment to a meal. This chutney has a special Bengali spice blend.

Mixed berry and fruit chutney

500 gm Mixed berries

Sugar (approximately 100 gramsm)

½ tsp Panch phoron

Turmeric powder

tsp Bhaja Moshla

Lemon juice

Wash all the berries and fruits thoroughly, cut them into pieces if required.

Heat oil in a heavy-duty cooking pot over medium-high heat. If you are making the chutney with Mustard oil, make sure the temperature of the oil reaches to the smoky point, then reduce the heat to low and add dry red chilli.

Stir for a couple of seconds, then add panch phoron and continue stirring till the flavour of spice and oil homogenised. It will take another few seconds.

Next, add all the berries and fruits, sprinkle salt, turmeric powder and increase the heat to medium-high, cover with a lid and cook for two-three minutes, you will see that the fruits are releasing the juice.

At this point, add in sugar and bring to a boil, stirring often until the sugar dissolves.

Pour lemon juice, give a final stir and turn off the heat.

Sprinkle Bhaja Masala and cover and let it completely cool and enjoy!

Easy Spicy mango chutney. Indian mango chutney to use as a condiment or to make into mango curry. Makes about a 2/3 cup

Spicy Mango Chutney Recipe. Vegan

champagne mango (or large mango preferably very ripe)

ginger

red chili flakes

garlic

salt

Tablespoons cider vinegar vinegar

Tablespoon Raw sugar

golden raisins

cinnamon

In a large non stick or non-reactive pot, add oil and heat on low, swirl to spread on the bottom.

Add all ingredients and mix well.

Cook on medium-low heat and bring to a rolling boil, reduce heat to low and simmer until thick, about 25 minutes.

Stir frequently to keep from sticking.

Taste for sweet, sour, spice levels, adjust spices, mix well and take off heat after another minute.

Let cool before canning.

This mango chutney is a family favorite. I  make it very often when mangoes are in season.

Great mango chutney much better than store bought. We have lots of mangoes so I am  trying all your mango recipies thanks

Great mango chutney and super easy to make!

Tastes just like the  mango chutney that British people buy in jars and eat when they cook Indian food, only better :D We ate it with mini papad chips yum yum

I’m so excited to have found this recipe because it lead me to your Indian Vegan deliciousness!!!! Super excited to make this recipe!

This is the best chutney I've ever eaten in my whole life!

Cranberries, apples, pears, oranges and lemons are cooked with cinnamon and clove to create a deliciously versatile chutney.  This chunky fruit sauce can be served with your holiday dinner, as part of your charcuterie board or over ice cream for dessert.

Cranberry Chutney Recipe with Fresh Fruits and Pecans

Water

oz Cranberries (Fresh)

Sugar

Orange

Lemon

Apple (Peeled and diced)

Pear

Cinnamon sticks

¼ tsp Cloves (ground)

cherries

Pecans (chopped)

Chambord

Combine water, cranberries and sugar in a medium pan and bring to a slow boil over medium heat.  Cook until the cranberries start to burst, stirring occasionally.

Add the orange juice and zest, lemon juice and zest, apples, pears, cinnamon sticks, cloves and dried cherries and stir to combine.  Lower the heat to low and cook for 30 minutes.

Remove from the heat and stir in the pecans and Chambord or Brandy.  Allow to cool to room temperature.  Remove the the cinnamon sticks before serving.  Can be served at room temperature or refrigerated for up to two weeks.

This peach chutney takes mere minutes to make, with a delicious balance of fruitiness and warm spices.

Peach chutney

onion

peaches

tsp fresh ginger (finely diced)

garlic (small/med)

vegetable oil ((approx))

tsp ground cardamon

brown sugar

tbsp apple cider vinegar

Finely dice the onion, peach, garlic and ginger.

Warm the oil and add the onion, garlic and ginger. Soften the onion slightly.

Add the cinnamon, cardamon, sugar and vinegar and stir to dissolve sugar.

Add the peach, mix, then allow to cook around 5-10 minutes. The sauce will become a little thick but still have chunks of peach.

Allow to cool and keep refrigerated until needed.

Can you freeze this?  I have so many peaches on my tree and am looking for ways to preserve it

Made this for a topping over grilled pork chops. Added cilantro for a bit of freshness. Very delicious!

I had some peaches to use up and made this recipe - AMAZING!! Thank you!

I just love using peaches for topping salmon this chutney may be a new favorite I sure will trying this !

How to make chutney with a basic chutney recipe that will produce the best homemade chutney. Make the most of the summer bounty of fruit and vegetables with jars of delicious chutney for the winter months.

Basic Chutney

kg fruit

apples apples

onions onions

sultanas

flakes

tsp salt

400 ml vinegar

sugar

coriander seeds

mustard seeds

tsp black peppercorns

Cut your vegetables and fruit into roughly the same size pieces so they cook evenly.

Add diced vegetables and sultanas (and chilli flakes, sea salt and grated ginger if using) to a large preserving pan.

Make up your spice bag by tying the spices in a large muslin square or use a ready made bag. Add to the pan.

Pour in the cider vinegar, give everything a good stir and slowly bring to the boil.

Turn the heat down to low and stir in the sugar until it's completely dissolved.

Let the chutney mixture simmer for at least 1 ½ to 2 hours. Stir every now and then to prevent chutney sticking to the bottom of the pan.

Check for thickness by drawing a silicone spatula or wooden spoon through the chutney mixture. Your chutney is ready when it parts to reveal the pan base and this remains visible for a few seconds.

Whilst chutney is still hot, ladle into sterilised jars and fill to within 6mm (1/4"" inch) of the top. Use the back of a spoon to pack down your chutney and remove any air pockets.

Seal tightly with a lid and label when cold.

Follow Stovetop method steps 1 to 4 before carefully transferring contents of pan to your slow cooker and cover with its lid.

Cook on High for 1 hour before stirring in the sugar.

Replace the slow cooker lid but this time prop it open a little with a wooden spoon or spatula. Cook on High for 5 to 6 hours.

Check if your chutney is ready after 5 hours.  If it’s not ready, replace the lid propped by the wooden spoon and leave cooking for another hour or so.

Ladle into sterilised jars following the instructions in Stovetop method step 8 &amp; 9.

Slow Cooker / Crockpot method

I love the way this sounds and I'm planning on making it this week. Most likely doubling or tripling. I was planning on adding some rhubarb as part of the undefined ingredients. Also changing the raisins out to dates, because I seem to have too many. Any comments on those changes?

Loved the flavors of the chutney. I am using it on bread and cheese toast for breakfast. Found it easy to make.

I have never made chutney before. Your recipe gives me the confidence I need to make it successfully!

Better than store-bought and so much more wholesome! Loving this!

What marvelous flavors in this chutney. I want to put it on crackers, sandwiches, chicken etc.

I love how easy this is to make! Can't wait to make make it again!

Top 5 fruit chutney recipes from across the web

The most viewed fruit chutney recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Mixed berry and fruit chutney

Spicy Mango Chutney Recipe. Vegan

Cranberry Chutney Recipe with Fresh...

Peach chutney

Basic Chutney

Top 5 fruit chutney recipes from across the web

The most viewed fruit chutney recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mixed berry and fruit chutney

Spicy Mango Chutney Recipe. Vegan

Cranberry Chutney Recipe with Fresh...

Peach chutney

Basic Chutney

The most viewed fruit chutney recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine