Sauce & Pickle Recipes > Orchard Chutney

Preserving your fruits and vegetables:
At the end of a successful growing season in the garden it is quite possible to end up with more fruit and vegetables than your family can use. Once any necessary freezing has been carried out a good way of making maximum use of anything you can't eat immediately is to turn the fruits and vegetables into pickles, chutneys, relishes and sauces. This is basically preserving them in vinegar with the addition of sugar and spices. One particular advantage of doing this is that it uses up small amounts like a few windfall apples and the tomatoes that never ripened properly. Not only does this mean that there will be little or no waste but also that you will have jars of delicious preserves which will liven up your winter meals and even help with getting through the cold turkey at Christmas!

It is generally considered better to make small batches of different types of chutney etc. than to make a very large amount of just one type.

Orchard Chutney Recipe


2lbs plums, stones removed
2lbs tomatoes, preferably green
2lbs cooking apples
2lbs onions
2 cloves garlic
2 inch root ginger
1/2 teaspoon cayenne pepper
1/2 teaspoon ground mace
1/2 teaspoon ground mixed spice
1lb Demerara sugar
1lb sultanas
1 pint vinegar
1 level tablespoon salt
(see measure conversions for more information)


- Prepare all the fruit and vegetables.
- Blend all the ingredients in a blender to get a fairly smooth consistency.
- Place in a large saucepan with the spices and the sultanas.
- Add the vinegar and bring to the boil.
- Continue boiling until the mixture has thickened and the fruit is soft and cooked.
- Add the sugar.
- Continue cooking for about 2 hours (you are looking for a thick consistency).
- Put in sterilised jars and use standard jam covers.