Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, homemade vegetable and fruit chutney. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Homemade Vegetable and Fruit Chutney is one of the most popular of recent trending foods on earth. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. Homemade Vegetable and Fruit Chutney is something that I have loved my whole life. They’re nice and they look fantastic.

To get started with this recipe, we have to prepare a few ingredients. You can have homemade vegetable and fruit chutney using 18 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Homemade Vegetable and Fruit Chutney:

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

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