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Mixed Fruit Chutney

Contributed by: Alice

Recipe By: The Book of Preserves by Mary Norwak


  • 1 pound plums, halved,pitted, roughly chopped
  • 2 pounds tomatoes, peeled, coarsely chopped
  • 4 pounds tart apples, peeled, cored, finely chopped
  • 2 pounds ripe pears, peeled, cored, finely chopped
  • 10 2/3 cups seedless raisins
  • 5 cups malt vinegar
  • 1 1/2 tablespoons salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground gonger
  • 1 teaspoon ground cloves
  • 1 teaspoon ground mace
  • 10 2/3 cups dark brown sugar
  • 1 teaspoon cayenne pepper


In a large saucepan, mix plums, tomatoes, apples and pears. Stir in sugar, raisins, vinegar, salt and spices. Bring to a boil, stirring well.

Reduce heat; simmer 1 1/4 hours or until thick and golden brown.Stir often.

Wash 10 (1 pint) jars in hot soapy water; rinse. Keep hot until needed. Prepare vinegar proof lids as manufacturer directs.

Ladle hot chutney into 1 hot jar at a time. Wipe rim of jar with clean damp cloth. Attach lid. Fill and close remaining jars. Place in canner.

Process in boiling water bath., 20 minutes. Let mature 1 month before using.

Serving Size: Makes 10 (1 pint)

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