DIY Chutney

Make your own chutney

Delicious chutney is not only a wonderful addition to cheese, but also an absolute highlight as a souvenir for the next garden party or for a gourmet friend. Once you`ve made your own chutney, you`ll never want to buy it again. Therefore, we reveal how to make chutney yourself.

How to cook Chutney:

Here, the process is the same as for preserving, because the jars for this must also be cleaned first (boiling water or in the oven 140°C approx. 10min).

The fruits or vegetables are chopped accordingly, and balsamic vinegar, brown sugar, onions and various spices are also needed. You can decide in advance which combination you would like because the taste of the chutney comes from variable exotic fruit and vegetable mixtures. It is best to try something out here, because tomato and grape can also go together wonderfully.

Basic Chutney recipe:

1kg fruit or vegetables (e.g. tomato, pepper, plums, apples, pumpkin etc).
250g sugar (preferably brown sugar)
0.5l vinegar (preferably balsamic vinegar)
1-2 onions
1 tsp salt

How to proceed with the chutney:

The onions should be peeled and cut into small cubes beforehand. In a saucepan with fat, fry the onions until translucent (if you like it, you can also let them brown a little).

Add the vinegar and the remaining ingredients, season and simmer for about 20-30 minutes. Then bottle while hot and seal directly.

The chutney will keep for about 3 weeks in a dark, cool cellar. If you want to store it for longer, be sure to boil it down at 100°C for about 30 minutes. It goes perfectly with raclette, a colourful cheese plate or grilled meat in summer.