Click on the image, above to submit to Pinterest.
New Zealand Norfolk Fruit Chutney
New Zealand Norfolk Fruit Chutney is a traditional New Zealand recipe for a classic fruit chutney that makes the most of late summer stone fruit. The full recipe is presented here and I hope you enjoy this classic New Zealand version of: New Zealand Norfolk Fruit Chutney.
prep time
20 minutes
cook time
35 minutes
Total Time:
55 minutes
Serves:
4
Rating: 
Tags : New-zealand Recipes
This traditional chutney makes perfect use of surplus summer stone-fruit and is excellent paired with cheddar cheese. It's also great as a flavour base for old-fashioned curries.
Ingredients:
1 kg (2 lbs) dried apricots, soaked overnight, drained and chopped
1 kg (2 lbs) cooking apples, peeled, cored and chopped
6 plums, peeled, halved, stoned and chopped (I like red-fleshed ones)
2 medium onions, finely chopped
250g raisins
5cm (2 in) piece root ginger, peeled and finely diced
1 tsp nutmeg, grated
3/4 tsp ground allspice
3/4 tsp mustard powder
finely-grated zest of 1 large lemon
finely-grated zest of 2 oranges
750ml (3 cups) white wine vinegar
500g granulated sugar
500g soft brown sugar
Method:
Combine the apricots, apples, plums, onions, raisins, ginger, nutmeg, allspice, mustard, lemon rind, orange juice and the zest in a large saucepan with 600ml (2 1/2 cups) of the vinegar.
Bring to the boil, stirring frequently, reduce to a simmer and cook gently for 60 to 90 minutes or until the fruit is soft and pulpy. Stir in the sugars and the remaining vinegar, return to a simmer, and cook, stirring occasionally, for a further 45 to 50 minutes or until the chutney is very thick.
Ladle into warmed, sterilized, jam jars and cover the top with a circle of greaseproof (waxed) paper. Seal securely with vinegar-proof lids and set aside to cool.
Label and store in a cool, dry, dark place to mature for at least 6 weeks before serving.
