Making your own fruit chutney from home is super easy, and it means that you will always have a yummy accompaniment on hand for a hot cooked breakfast or BBQ! Make sure to sterilise some airtight jars first, and store in the fridge until you need it. We have also tested freezing and defrosting this chutney, with success.
Recipe Tester Feedback: “An awesome addition to a relaxed platter lunch. A flavour boost to a ham sandwich with no artificial preservatives or flavourings. Just like Grandma used to make!" - Michelle
No: Dairy / Egg / Nuts
Preparation Time 10 minutes
Cooking Time 38 minutes
Makes approx. 4 cups of chutney
Can be frozen
You will need:
internal steaming basket
- onion - 1, peeled and quartered
- garlic clove - 1, peeled
- oil - 10g
- curry powder - 1 Tbsp
- mustard seeds - 1 tsp
- pepper - 1/2 tsp, cracked, black
- salt flakes - 1/2 tsp
- tomato - 800g, diced, can use fresh or tinned
- apple - 1, cored and diced into 1cm cubes
- pear - 1, cored and diced into 1cm cubes
- sugar - 80g
- brown vinegar - 50g
- sultanas - 50g
- Add the peeled and quartered onion (1) and peeled garlic clove (1) to the bowl. Chop Speed 5 / 5 seconds. Scrape down sides.
- Add oil (10g), curry powder (1 Tbsp), mustard seeds (1 tsp), cracked black pepper (1/2 tsp) and salt flakes (1/2 tsp) to the bowl. Program 3 minutes / 110C* / Speed 2.
- Add the diced tomatoes (800g), diced apple (1), diced pear (1), sugar (80g) and brown vinegar (50g) to the bowl. Program 35 minutes / 110C* / Reverse+Speed 2. Set the internal steaming basket on top of the lid to prevent spatters.
- Add sultanas (50g) to the bowl. Mix Speed 2 / 8 seconds. This will thicken upon cooling.
- Store in a clean airtight jar in the fridge.
*If your machine does not go above 100C, set to Steaming Temperature which is usually between 110-115C. Please refer to your user manual for correct information for the appropriate setting for your machine.
Make your own!
* Make your own curry powder with the Malaysian Meat Curry Powder recipe from The Steaming Issue Vol. 1 or the Mild Curry Powder recipe from The Spice Blends Bonus Issue.