Easiest Way to Prepare Any-night-of-the-week Homemade Vegetable and Fruit Chutney - Free Download

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Before you jump to Homemade Vegetable and Fruit Chutney recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn't Have To Be Difficult.

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We hope you got benefit from reading it, now let's go back to homemade vegetable and fruit chutney recipe. To make homemade vegetable and fruit chutney you only need 18 ingredients and 9 steps. Here is how you achieve that.

The ingredients needed to make Homemade Vegetable and Fruit Chutney:

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

Instructions 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..

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