Recipe: Perfect Homemade Vegetable and Fruit Chutney

Homemade Vegetable and Fruit Chutney. Gooseberry chutney or amla chutney is the richest source of vitamin C and a healthy recipe. Since vitamin C is rich in anti-oxidants, so helps to contend free radicals thus prevents from many diseases. It also develops your immune system and prevents from cough and cold.

Lemon, bananas, raisins, and spices give punch to this kiwifruit chutney used as a condiment. It's a sweet and savory blend that adds elements beyond simply turning your fruit into jam. Not only that, a fermented fruit or chutney is incredibly versatile. You can Cook Homemade Vegetable and Fruit Chutney using 18 ingredients and 9 steps. Here is how you cook it.

Ingredients of Homemade Vegetable and Fruit Chutney

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

Serve it with yogurt or toast, or scoop some in your morning porridge. Or serve with a main dish grilled meat. And finally, as with all lacto-fermentation, fermented fruits boasts extra nutrition from probiotics, enzymes, beneficial acids. Try chutney, a spicy-sweet-sour condiment made with fresh and dried fruit, sugar, vinegar and chiles.

Homemade Vegetable and Fruit Chutney instructions

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..

Serve it alongside simple roasted meat or These recipes work with any fruit in any season. Give jars of peach chutney as a summer party favor or wrap up homemade apple butter for the winter holidays. Simple to make and is particularly good served with a hard cheese. See more ideas about chutney, chutney recipes, indian food recipes. Green Chutney or Hari chutney is an easy and quick spicy accompaniment made with fresh green coriander leaves along with some spices.