Quick fruit chutneys are full of tangy flavor and very easily whipped up to go with roast meats, cheese, even curry’s and you really can make mango chutney in less than 10 minutes, though you’ll need to allow a few minutes to cool it down if using immediately.
When fruit comes into season and there’s a glut, the price comes right down, so if it doesn’t come from our own garden like plumbs, apples, gooseberries etc, I’m inclined to buy what’s on offer or in season.
No fancy gadgets needed for quick homemade chutney, just a sharp knife, microwave, and saucepan to cool it down quickly.
This method works with many fruits and you’ll only have to make it once to be converted away from jars full of added sugar – these are all fruit with no water added.
I don’t add any sugar or sweetener, just the mixed dried fruit is enough for us, particularly as my husband is diabetic which is what set me onto making these in the first place.
But if you do have a very sweet tooth honey or maple syrup – just a level teaspoon – will add to the depth of flavor and is a far better bet than sugar – for diabetics add sweetener.
Try mango or peaches, plumb, apples and pears – or combine what you have in the fridge. Plumb is awesome teamed up with roast duck or rotisserie oven cooked lamb, there also a link below to a lovely pork dish, slow cooked with apple and plumb sauce, so do have a look at that before you go.
Mango is our favorite and goes perfectly with cheeses. Peach follows close behind and is even faster to prepare.
As an aside, if you don’t add mixed fruit with the citrus peels included, you may want to add a little of the zest from a lemon or lime, plus squeeze of juice. That’s the beauty of these healthy chutney recipes, you can add what you like.
Enough To Serve 4
1. The equivalent of the flesh of two mangoes roughly chopped – some bits smaller than others
2. Half an onion very finely chopped or grated
3. 1 teaspoon balsamic vinegar – white wine or cider vinegar work well too – add more to taste
4. Good pinch of salt
5. Selection of spices as below – a good pinch of your choice
6. 1 dessert spoon of mixed dried fruit or just sultanas if preferred
- Tumeric (gives mango chutney a depth of color and flavor)
- All Spice
- Freshly ground black pepper
These are tried and tested, but you can use your own favorites – try different combinations and at different strengths until you get it just the way you want. Got a pestle and mortar? Then try adding a pinch of crushed fennel seeds or alternatively cilantro seeds for a different more exotic flavor.
And trust me, these fresh fruit chutneys really are addictively delicious!
* Put the onion into the microwave on full power for 2 – 3 minutes
* Add the fruit, vinegar and spices
* Mix well and return to the microwave
* Cook on full power for another 3 – 5 minutes depending on your microwave’s power
You want the fruit to be very soft but not a complete mush and varied sizes at the chopping stage should get this for you anyway. You can mash down any larger pieces until you get the consistency you want.
Curry In a Hurry?
- To cool quickly, transfer to a metal bowl or pan and rest it in cold water, replacing the water as it warms.
- Stir gently to help the cooling process, but be careful not to break up the fruit anymore than you have to, then transfer to the fridge or freezer for a few minutes.
- Fresh chutney made like this and cooled rapidly will keep for up to a week in the fridge, but I’ve got to warn you, mostly it gets eaten the moment it appears!
- If you have the time, heat two or three jars to sterilize and bottle the chutney while hot, it will keep for months, if you hide it.
Another great use for quick fruit chutney is over meat and onions in Crock potsand slow cookers. Checkout this recipe for apple and plumb sauce slow cooked with pork. Really simple to put together and a delicious way to add that gourmet touch to dinner.
If you’ve got any comments or questions I’d love to hear from you, so drop a line to me below – I’ll get back to you within a day or so and often much faster.