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Ethel’s Homemade Sweet Rich Chutney

Updated on September 13, 2018
ethel smith profile image

Our garden may be small but it offers some home grown produce. Here I will share some recipes using that produce effectively

First Ever Batch

Hybrid Chutney

Necessity is the mother of invention so they say and in a way this chutney recipe was created out of necessity.

The bumper crop of green tomatoes was hardly dented by yesterday’s culinary adventure creating my own Green Tomato and Garlic Chutney and the pears from our garden are in danger of over ripening.

I love eating soft pears but not too many at once. I also want to try to utilize our produce over the coming months and not instantly.

So today I gathered together a few ingredients that need using up and voila the result is Ethel’s Homemade Sweet Rich Chutney. A chutney that is also tangy.

What A Mixture!

Just the garlic to add
Just the garlic to add

Cook Time

Prep time: 20 min
Cook time: 1 hour 30 min
Ready in: 1 hour 50 min
Yields: Three jars


  • One Mango, ripe, Skinned, stoned and sliced
  • Three Pears, ripe, Cut peeled and into small chunks
  • Two Red onions, Peeled and thinly sliced
  • Two Shallots, Peeled and thinly sliced
  • Five Garlic gloves, Peeled and chopped into small pieces
  • Four Green tomatoes, Thinly sliced
  • Two tsps Sea-salt
  • One tsp Ground black pepper
  • .5 litre Malt vinegar
  • Two large spoons Balsamic vinegar
  • Two large spons Cider apple vinegar
  • 250g Sultanas
  • 1/2 kilo Soft dark brown sugar
  • 1/2 tsp Garlic salt


  1. Put all the liquid in a large pan over a low heat
  2. Do not use a lid on the pan as the idea is to reduce the liquid
  3. Add the sugar, salt, pepper and salt to the heated vinegar
  4. Increase the heat to a medium boil until the sugar has dissolved
  5. Add the sultanas to the liquid and stir well
  6. Add the prepared pears, mango, garlic, onions, shallots and tomatoes to the liquid
  7. Stir the contents of the pan well and continue to cook over a low boiling heat
  8. Stir from time to time turning the heat up or down accordingly
  9. Place clean jars upside down on a baking tray in the oven under a very low heat
  10. After 1 - 2 hours the chutney in the pan will have thickened. Check by stirring. If it has a thickened and sticky consistency it is ready
  11. Use a funnel to pour the chutney into the prepared jars
  12. Make sure the outside and top of eah filled jar is clean and chutney free
  13. Tap the jars to remove any air bubbles before adding a waxed disc on top of the chutney. Alternatively cover with a double layer of clingfilm
  14. If you are using a preserve cover set damp one side of a circle of cellophane and attach to a filled jar, damp side up, with a rubber band
  15. If you are using a screw lid place on top of the clingfilm

Let’s Get Creative!

Click thumbnail to view full-size
The garden produceMedium boiling the liquidPeeling the garlic. I collected all peelings in a small colander for my compost binThe prepared produceAll the ingredients in the pan
The garden produce
The garden produce
Medium boiling the liquid
Medium boiling the liquid
Peeling the garlic. I collected all peelings in a small colander for my compost bin
Peeling the garlic. I collected all peelings in a small colander for my compost bin
The prepared produce
The prepared produce
All the ingredients in the pan
All the ingredients in the pan

Hints And Tips

  • You can be inventive and tweak the ingredients but remember to use the right ratio of sugar to vinegar to dry ingredients
  • The mango and pears were a little more ripe than I wanted but still worked well
  • Use an oven glove or cloth to remove the warm jars from the oven and when filling the jars
  • Take care as the freshly cooked chutney is very hot and sticky
  • Have some paper kitchen towel to hand for quick wipe downs
  • This chutney achieved a good consistency relatively quickly and easily
  • Stir the pan regularly for a good mix of ingredients and to prevent the mixture sticking to the pan
  • I used whole sultanas from a chunky chutney but you can chop them if you prefer
  • Open as many windows as possible as the aroma of vinegar, garlic and onions can be overpowering during the cooking period


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