Homemade Vegetable and Fruit Chutney Recipe

Name: Homemade Vegetable and Fruit Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 ml Apple vinegar / Malt vinegar; 5 tbsp Brown sugar; 2 tbsp Ginger; 1 small Onion; 2 clove Garlic; 1 tsp Salt (I used rock salt); 1 tsp Mustard seeds; 1 tsp Ground coriander; 1 Bay leaf; 1 from 1 small lemon Lemon juice; 5 Apple (remove skin and seeds); 1 small Zucchini; 1/3 Cauliflower; 1/2 Turnip / Kohlrabi; 1 Carrot; 3 small Pickled cucumber (pickles); 5 Dates / prunes; 2 small Tomatoes

Servings: persons

500 ml Apple vinegar / Malt vinegar
5 tbsp Brown sugar
2 tbsp Ginger
1 small Onion
2 clove Garlic
1 tsp Salt (I used rock salt)
1 tsp Mustard seeds
1 tsp Ground coriander
1 Bay leaf
1 from 1 small lemon Lemon juice
5 Apple (remove skin and seeds)
1 small Zucchini
1/3 Cauliflower
1/2 Turnip / Kohlrabi
1 Carrot
3 small Pickled cucumber (pickles)
5 Dates / prunes
2 small Tomatoes

1
Heat the apple vinegar and sugar in a pot, and bring to a boil.
2
Coarsely chop the ingredients marked beforehand.
3
Add them in the pot once the mixture in the pot comes to a boil.
4
Dice the ingredients marked , and add them in the pot.
5
I like chunky chutney, so I dice them into larger pieces.
6
Add the coriander, mustard seeds, bay leaf and rock salt, and simmer over low heat.
7
Check the pot and stir occasionally.
8
The photo shows what the mixture would be after cooking for 1 hour.
9
Add lemon juice, and it's done.
10
Sterilize jars.
11
Fill the chutney in the jar while it is still hot.
12
Close the lid tightly, and turn the jar upside down.
13
Let it cool down completely, and store in somewhere like a basement.
14
You can keep it for at least one year.
15
I often make the chutney in bulk because it's good for food preservation.
16
If you make only one jar of it, reduce the amount of the ingredients by a quarter.
17
Simmering time would be shorter as well.
18
If you like smooth chutney, finely chop the ingredients at Step 2 or use a blender at Step 4.
19
Be careful not to burn yourself if you use a hand blender.
20
The best time to eat would be about a week later, but taste it before you serve.
21
I spread it on an open sandwich made with homemade bread and cheese.
22
The chutney is mild and not so sour.

209

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 500 ml Apple vinegar / Malt vinegar, 5 tbsp Brown sugar, 2 tbsp Ginger, 1 small Onion, and more.

Yes, Homemade Vegetable and Fruit Chutney falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Homemade Vegetable and Fruit Chutney

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions