Skip to main content

Mixed Fruit Chutney/Jam


mixed fruit chutney
I am fond of fruit jam since childhood. Never ever did I imagine that I would be making jams one day. Well, I had to, since we are no longer buying any ready-to-eat food items. It's been more than 5 years since I tasted jam. Surprised?

Do not be! I am not a foodie and thus not crazy about things (except cookies). Since we are not buying anything from groceries or confectioneries, I am trying my hands at anything and everything that comes my way. I am glad I am coming up with surprising results - yes, surprising for my own self.


Nobody in my home, except hubby, knows what all I am doing in my kitchen, because I am not known to be passionate about food among my loved ones. Well, that's another story. But I wanna try my hands at everything. oopssss....too much of self-talk again.

Let's come back to the new mixed fruit jam recipe.

SO the uncle for whom I baked my suji-mango cake that day did not want to return my dish empty, and knowing well that we do not eat outside stuff, he thought of returning my plate with half a kg grapes. I am feeling very bad about it. But it's a tradition in most Indian homes that you do not return plates empty. ((:

Anyway, so I thought of putting these grapes to good use - I wondered why not make an ice cream with these beauties. Then I deferred my idea and used half of the grapes to make mixed fruit jam. Well, I would still not call this jam, since I use little sweet (gur/jaggery) and making a jam does require a good amount of sugar or gur.

Nevertheless, despite using just 1 tsp of gur with grapes, mango, and banana, I was able to make a tasty, tangy blend that I would like to name "mixed fruit chutney" or fruit jam.
mixed fruit jam


Tip:

Increase the amount of sugar - almost equal to the amount of fruits - and you could make jam with this recipe.

Ingredients
1 cup- grapes (I have used green grapes, you may use black ones)
1 banana
1 mango
black salt  (optional - I have used since I do not want to make it too sweet)
Gur/Jaggery- 1 tsp (if you are making jam, then you may want to increase the amount of sugar or gur to 1/2 cup)
1 tsp- vinegar (I have used apple cider vinegar)

Mixed Fruit Chutney Procedure
mixed fruit chutney jam


  1. Take grapes and boil them in water for 5-8 minutes or until they turn soft and pulpy.
  2. Meanwhile, chop mango and banana (I have used an overipened banana; you may use the yellow one)
  3. When grapes have cooled down, throw them in the food processor or grinder along with mango slices and banana pieces.
  4. Give everything a good churn.
  5. Take this mixture out in a heavy bottomed vessel and add sugar or gur.
  6. Cook on medium flame while stirring continuously.
  7. Keep stirring until the mixture thickens as a mass. If you are making mixed fruit jam, then you do not need to add salt.
  8. Add black salt when it is almost done.
  9. Next add vinegar. Mix well and turn off the flame.
  10. The mixed fruit chutney or jam with a glaze is ready.
  11. Enjoy!
  12. Make in small batches, since we are not using pectin as preservative. Of course, vinegar does act as a preservative though!
You may want to check the recipe for dhaniya-amla chutney.

Comments

Post a Comment

Related Posts Plugin for WordPress, Blogger...

Popular posts from this blog

Instant Energy Bars: A Gluten-Free, Sugarless, Vegan Recipe

Looking for a gluten-free energy bar recipe? Well, we have got you sorted here. Check this immensely quick and flavorful energy bars recipe and take a trip down the memory lane, because the amaranth bars will remind you of milk toffees you used to indulge in during childhood. So this is surely a kid-friendly recipe without white sugar. Sweetened with jaggery, the sprouted quinoa, amaranth bars are a sheer delight to indulge in. Are you ready to indulge in these vegan energy bars?

One vegan energy bar recipe that you would want to make again and again for your tiny tots as well as the kid in you. The instant energy bars have been validated by a few guests too, who were here right in time to relish the gluten free quinoa bars.

My guests were amazed that the instant amaranth bars sugarless tasted yummy and wondered whether they were sampling a bar or a toffee.


The protein-rich bars have an edge over many available bars on the market. These :


use sprouted quinoa flouruse sprouted amaranth…

Eggless Cake Without Raising Agents: A No Baking Powder, No Baking Soda Sponge Cake Recipe

When you are able to bake an eggless cake without raising agents, your happiness knows no bounds, right? This is exactly what I am in for today. What started as an experiment has worked out wonders for me.


I was trying to hone my cake baking skills while learning a few baking basics. Then struck this idea of baking a cake without baking powder or baking soda. A loved one is suffering from histamine sensitivity, and these chemical agents trigger urticaria, which gives me goosebumps. So I decided to go the other way round - baking an eggless cake without raising agents.

You need a light flour here - something that would effectively replace maida/all-purpose flour/refined flour/white flour. I remember one dhaba wala telling me once about how they replace maida sometimes - using a mix of jau and rice flour.

So this is exactly what I needed. This has given me one of the simplest yet tastiest cakes. Please do not change the flours, as I am unsure how any other flour would work here. I will…

OPOS Sambar: Hotel-Style Sambar With No Fuss; Ready in 10 Minutes

Think of South Indian food, and idli, sambar, and dosa would strike your mind first of all! Isn't it?






















Yes, this is the quintessential south Indian menu that has become widely popular world over for its rich taste, unique flavors, and nutritional boost! Well, this is exactly what inspires most of us north Indians to cook south Indian food. I  must admit I love Chettinad cuisine, Malayali food, and of course, Tamil recipes. One thing they have in common is the inclusion of coconut, which makes food more rich and flavorful, though the time of inclusion may vary!

Savor any recipe bursting with coconut flavor and you would want to have it again and again. At least, this is my experience! South Indian food has been instrumental in making me a coconut lover. Don't believe?

Taste food from south Indian cuisine and you would know it yourself. The best thing is south Indians make the most yummiest of food in the simplest of way while not tempering much with the nutritional portion.

In …

Authentic South Indian Recipes

Authentic South Indian Recipes
If you love south Indian food, do not leave without checking this page. Dedicated to Chitra Balachander, a south Indian homemaker, the page is all about taking a journey into her south Indian kitchen. Travel with me to her kitchen to savor traditional south Indian food.

North Indian Punjabi Recipes

North Indian Punjabi Recipes
If Punjabi recipes tempt your taste buds, then this page is a must-visit. Take a peep into Anita Chahal aunty's kitchen and see what authentic Punjabi food is all about. You will also find fusion recipes from Anita aunty's Punjabi kitchen. Not to mention, she has started to share OPOS recipes as well.