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Before you jump to Homemade Vegetable and Fruit Chutney recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Option.
Choosing to eat healthily has marvelous benefits and is becoming a more popular way of living. Poor diet is a contributing factor in illnesses such as heart disease and hypertension which can place a drain on the economy. Even though we’re always being encouraged to stick with healthy eating habits, it is also easier than ever to depend on fast food and other convenience items that are not good for us. In all probability, most people think that it takes a lot of work to eat healthily and that they will need to drastically alter their lifestyle. In reality, though, merely making some modest changes can positively impact everyday eating habits.
To see results, it is definitely not a necessity to drastically modify your eating habits. If you wish to commit to a wholesale change, that is okay but the main thing at first is to try to see to it that you are making more healthy eating choices. Eventually, you will find that you actually prefer to consume healthy foods after you have eaten that way for a while. Like many other habits, change happens over a period of time and once a new way of eating becomes part of who you are, you are not going to feel the need to return to your old diet.
Therefore, it should be fairly obvious that it’s not hard to add healthy eating to your daily lifestyle.
We hope you got insight from reading it, now let’s go back to homemade vegetable and fruit chutney recipe. To cook homemade vegetable and fruit chutney you need 18 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to prepare Homemade Vegetable and Fruit Chutney:
- Use 500 ml Apple vinegar / Malt vinegar
- Take 5 tbsp Brown sugar
- Use 2 tbsp ☆ Ginger
- Use 1 small ☆ Onion
- Prepare 2 clove ☆ Garlic
- Use 1 tsp Salt (I used rock salt)
- Take 1 tsp Mustard seeds
- Provide 1 tsp Ground coriander
- Take 1 Bay leaf
- Get 1 from 1 small lemon Lemon juice
- Prepare 5 ★ Apple (remove skin and seeds)
- Provide 1 small ★ Zucchini
- Get 1/3 ★ Cauliflower
- Prepare 1/2 ★ Turnip / Kohlrabi
- Use 1 ★ Carrot
- Provide 3 small ★ Pickled cucumber (pickles)
- Use 5 ★ Dates / prunes
- Prepare 2 small ★ Tomatoes
Instructions to make Homemade Vegetable and Fruit Chutney:
- 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.
- Dice the ingredients marked ★, and add them in the pot. I like chunky chutney, so I dice them into larger pieces.
- Add the coriander, mustard seeds, bay leaf and rock salt, and simmer over low heat.
- 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.
- Sterilize jars.
- 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.
- 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.
- 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.
- 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.
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