he Grumpy One, aka husband only seems to like bought sauces, jams and chutneys. He loves Rosella Tomato Sauce, Holbrooks Worcestershire Sauce, Rosella Fruit Chutney etc etc.
So, over the years, I’ve developed recipes that are copies of those branded products. They look and taste very similar, but are minus the gums, preservatives, colouring and other E-numbers found in the ingredients lists.

My Fruit Chutney is a hit. It was originally a recipe from my ancient CWA book called ‘Tasty Chutney’. I adapted it by adding the ingredients from a jar of bought chutney.

I generally make a huge batch on the stove and give lots of jars away, but lately I’ve just made small batches in the Thermomix.

It’s so easy!

The Bush Gourmand

Fruit Chutney

A tasty fruit chutney perfect for sandwiches or to accompany cold meats.

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Course: Preserves

Cuisine: Australian

Ingredients Method

Ingredients

  

• 250 g apples and pears cored and cut into chunks
• 250 g tomatoes cut into pieces
• 250 g onions in chunks
• 100 g brown sugar
• 60 g raisins
• 2 Tbsp golden syrup
• 1 Tbsp treacle
• 125 g malt vinegar
• 1 Tbsp tamarind paste
• 1/2 Tbsp salt
• 1 tsp allspice
• 1 tsp whole cloves
• 1 tsp dry mustard
• 1 tsp ground pepper

Method

 

1. Place fruit and onions into Thermomix bowl.
2. Chop 3-4 seconds/sp 5.
3. Scrape down.
4. Add remaining ingredients and place simmering basket on to lid instead of MC.
5. Cook for 2 hours/100/R/sp soft.
6. Pour into sterilised jars.
7. Place lids on tightly and tip jars upside down for 10 minutes.
8. When you right them, the lids should pop down and seal.

Enjoy!