Sorcha’s Fruit Chutney (YUM!)

Sorcha’s Fruit Chutney

It’s the day after the fun before and most homes are coming down with lovely leftovers from their Christmas dinner. What better way to serve up your turkey and ham than with chunky-cut fresh bread and some beautiful chutney (Little Fire: taste-tested by my Dad and his extremely trustworthy taste-buds…it passed with flying colours!). And if you make up a few jars now, they make great last minute gifts for your Boxing Day/St. Stephen’s day family visits and keeps for up to a year, perfect for next years festivities!

On bread with cheese...YUM!

  • 900g plums
  • 2 Bramley apples (about 550g/1lb 4oz)
  • 450g pears
  • 1 large mango
  • 900g muscovado sugar
  • 500ml bottle cider vinegar
  • 2 medium onions (not red)
  • 85g chopped stem ginger (from a jar of ginger in syrup, or crystallized)
  • 3 garlic cloves , finely chopped
  • 1 tbsp mustard seeds
  • 1 rounded tsp ground coriander
  • 1 tsp crushed dried chillies
  • 1 tsp salt
  • 1 cinnamon stick
You’ll also need a few sterilized jars.
(Little Fire: I tend to cheat and consider my jars sterilized once they’ve been through a full wash in the dishwasher, steamed and all. I know this mightn’t be technically true but so long as they are bone dry when you use them and you don’t touch inside the jar once they’ve been washed, they should be just fine…)
  1. Halve, stone and chop the plums (about the same size as you would for an apple pie – not too big, not too small). Drop them into a large saucepan.
  2. Core, peel and chop the apples and pears in the same way.
  3. Peel, stone and chop the mango. Put all the fruit in the pan.
  4. Stir sugar, vinegar, onions, ginger, garlic, mustard seeds, coriander, crushed chillies and salt into the pan, then drop the cinnamon stick on top.
  5. Heat slowly for about 20 mins, giving an occasional stir, until the sugar has dissolved.
  6. Now leave the chutney to simmer at a steady pace, without a lid, stirring occasionally until reduced and thickened, but still with a nice balance of syrupy juice. This will take about 1½ hrs. You don’t want to cook it until all the liquid has gone, as it will thicken once it cools.
  7. Discard the cinnamon stick.
  8. Using a heatproof jug, pour the chutney while still hot into sterilised jars.

It will keep for about a year in a cool, dry place.

Sorcha Turnbull is from County Down, Northern Ireland. When she isn’t running around after her one-year-old son, she is knitting, cooking, baking and generally being the hub of all activity and fun for her circle of friends and family.


3 responses to “Sorcha’s Fruit Chutney (YUM!)

  1. Sorcha, that pic is mouthwatering! Can’t wait to taste this. So lucky to have you as a neighbour so I can nip round to yours for some……:)

  2. Any chance you could send some brambly apples southward?? I’ll swap for some mangos!

  3. Do we have cooking apples in Oz?…those big, bitter ones used in apple pie…would they work instead of Brambly ones? Think I have to go find a mango now, mouth is watering :)

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s