Chutney is one of those wonderful condiments that go with almost everything—and can be made with even the simplest combination of fruits, vegetables and spices.  It’s also one of those wonderful things that can go in a pretty glass and turned into an unanticipated gift when needed.  The fridge probably holds what you need—a few apples, citrus, tomatoes, dried fruit, a bit of bell pepper and onion—and nothing needs to be in perfect shape.  OK, a mango is a really good addition you might need to pick up.  Use what you have—add whatever combination you like.  Basically, it’s add everything to the pot and simmer.  The kitchen smells great and the chutney keeps in the fridge for a few weeks.  This is a small batch recipe, just increase and maintain ratios for more.

  • 2-3 apples
  • 2 plum tomatoes
  • ½ yellow pepper
  • 1 mango
  • A bit of chopped onion
  • Dried raisins, cranberries, currants
  • Grated fresh ginger
  • Chopped thinly peeled orange zest
  • Juice of 1 orange
  • ¼ cup brown sugar
  • ¼ cup apple cider vinegar
  • Salt
  • Pepper
  • Cinnamon or allspice
  • Pinch of red pepper flakes

Finely chop or process all the fruits and vegetables.  Add everything else and stir.  Bring to boil, then lower heat to a very slow simmer, cover and cook for 40-50 minutes, stirring once in a while.  Uncover and keep simmering until chutney thickens—stir frequently to keep from sticking.  In a separate small saucepan, heat ¼ cup dark brown sugar and ¼ cup water—simmer until slightly thickened and set aside.  Taste chutney—if a little bland, add 2 tblsp more cider.  Taste again—you might need to add that sugar syrup for balance.  Simmer gently for a few more minutes.  Store sealed in fridge.

The Kitchen Hive

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