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Local fruit chutney

Time to prepare:Ā  1-1.5 hours
Very Easy
Grate, knife, frying pan/skillet/wok
Adaptable:Ā Yes
Dish origin:

  • Ā 1 kg of fresh fruit, peeled if the fruit has an inedible or hard skin
  • 80-100g of date syrup or sweetener of choiceĀ 
  • 60-80ml of vinegar of choice/freshly squeezed lemon juice
  • 2 teaspoons grated fresh ginger
  • 1/2-1 teaspoon miso or salt
  • 1 dried chili or more if desired, minced
  • 1 teaspoon coriander seeds
  • 1 teaspoon black pepper seeds

Dice the fruit into small thumb sized pieces. Combine the fruit with the rest of the ingredients in your frying pan/skillet/wok and bring to a boil over medium heat. Turn down the heat once it is boiling and simmer, stirring every now and then for about 30 minutes until the sauce has reduced to about half its original size. During this process taste the chutney every now and then. If it is too sweet add more vinegar or lemon juice and also throw in more chili if you want it spicier. If you are storing in the fridge just let it cool down and then store it in a jar for several months. If you want to store it in your pantry you can hot-pack it: wash the jars in hot soapy water and rinse well. Pack the hot chutney in your jars and leave about 1-2cm of space on top. Put the lid on securely while it is still hot.