This fruit chutney recipe is sweet, rich, spicy and utterly delicious, thanks to a perfectly balanced combination of spices, apple cider vinegar, fresh chilli, apple, plum and raisins.
Put the apples and plums into a large heavy bottomed pan, or jam pan if you have one.
Add the raisins, red chilli, garlic, onion, coriander seeds, cloves, allspice, sugar and salt.
Add the vinegar and water and mix well.
Over a medium heat, bring to a gentle boil, stirring until all the sugar has dissolved.
Turn down to low, cover and simmer for 20-30 minutes until fruit is soft and thick.
Check how much liquid is left – some fruit won’t release much liquid, so if it’s getting dry but you still have large, firm fruit chunks add a splash of water and cook further with the lid on.
Some fruit, including apples, will release a lot of liquid, so you may need to cook for a further 10-30 minutes with the lid off to achieve the desired thickness.
To test if it’s ready, as with jam, put a teaspoonful onto a plate.
Draw the spoon through the dollop, if liquid pools in the middle it needs a bit longer.
Spoon into sterilised jars and store in a cool dark place for 6-8 weeks, it improves with age if you can wait that long.
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Notes
Be careful with your chutney and use gloves and/or tongs where needed as it can be very hot.It's really important that you properly sterilise your jars before use. The good news is that it's not complicated or time consuming to do, and there's lots of information in the FAQ section to help you choose a method that works for you. Make sure to sterilise your jars just before filling so that they are already warm. This will help ensure the jar glass isn't shocked when you add the chutney.