Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, homemade vegetable and fruit chutney. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Homemade Vegetable and Fruit Chutney is one of the most favored of recent trending foods in the world. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. Homemade Vegetable and Fruit Chutney is something which I have loved my whole life. They are fine and they look fantastic.

To begin with this particular recipe, we must first prepare a few components. You can have homemade vegetable and fruit chutney using 18 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Homemade Vegetable and Fruit Chutney:

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

So that’s going to wrap this up for this exceptional food homemade vegetable and fruit chutney recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!