Recipe of Super Quick Homemade Homemade Vegetable and Fruit Chutney

Hey everyone, it's Drew, welcome to my recipe site. Today, we're going to prepare a distinctive dish, Step-by-Step Guide to Prepare Homemade Homemade Vegetable and Fruit Chutney. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Homemade Vegetable and Fruit Chutney, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Homemade Vegetable and Fruit Chutney delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Homemade Vegetable and Fruit Chutney is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have Homemade Vegetable and Fruit Chutney using 18 ingredients and 9 steps. Here is how you cook it.

I love British pickles (which are essential for cheese sandwiches)! It's not sold here, so I tried to make my homemade version. I think the result is pretty close to the original. Some sugar is in this chutney, so simmer over low heat while checking occasionally. Be careful not to let it burn. Make sure to sterilize the jars. For 4 jars and extra. Recipe by Brandy

Ingredients and spices that need to be Get to make Homemade Vegetable and Fruit Chutney:

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

Instructions to make 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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