Super Easy Summer Fruits Relish/Chutney

Don’t let a minute of summer sunshine go to waste. Grab those fruits, make this super easy summer fruits relish/chutney and hang on to the taste of summer all winter long.

It’s the 1st of September and the summer is fading fast. For once we can’t complain about our summer weather here in Scotland, we actually got to enjoy a few weeks of really good sunshine.

So it’s time to bottle up some of that summer sunshine in my Summer Fruits Relish to enjoy later on when the weather isn’t so good.

The end of summer means using up all the glorious fruits and veggies that have been such a treat all summer long. I like to make this summer salsa relish to keep a bit of summer time sunshine for the colder, darker months ahead.

Grab those fruity bargains!

The supermarkets have some great bargains on fruit just now, peaches seem to be dropping in price by the day round here so this summer fruits relish is a great way to cash in on a bargain.

Ingredients for summer fruits relish

I have used a mixture of peaches, strawberries, a pear and red currants in my summer fruits chutney recipe.

But I have also added in both red and yellow peppers which of course aren’t fruits but really add to this amazing relish.

Your other ingredients are the usual onion, chilli and garlic that go into all types of relish and chutney recipes.

Plus spices, vinegar and sugar.

Feel free to change the fruits to suit what you have in the kitchen when making this amazing summer fruits chutney.  The colours alone will cheer your day as you chop and stir and turn bits and pieces into something so tasty and special.

How to make this relish

This summer fruits chutney is super easy to make. Like all chutney recipes it is just a case of boiling up all your ingredients till they have cooked down into gorgeous flavourful relish.

Then simply ladle your summer fruits chutney into a sterilised jar and you are good to go.

How long will this summer relish keep?

Store in a cool dark cupboard for up to a year and once opened keep in the fridge and use within a month.

How to serve summer fruits chutney

Serve  your summer relish with salads, sandwiches or on top of a baked potato and enjoy a bit of summer magic no matter what the weather.

This is great with BBQ meats or burgers. Serve it with cold meats too and with a cheeseboard.

You can also thin out your summer chutney with a little with water and use as a glaze on a baked gammon joint.

Looking for more great ways to save your summer fruits and veggies? Then check out these recipes before you go;

Sweet and savoury strawberry and raspberry relish

Peppers preserved in oil

Mixed fruit summer preserve

Roasted summer compote

PS – For more easy store cupboard basics check out my 50 Easy Homemade Pantry Staples post. It’s so easy and fun to make your own store cupboard basics and saves money too.

Photos And Tips AboveMost of my recipes have step by step photos and useful tips plus videos too, see above.

Super Easy Summer Fruits Relish

Karon Grieve

Use up all the supper berries, fruits and veggies to make this tasty relish for burgers, BBQ, sandwiches and toasties.

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course preserves

Cuisine British

Calories 1315 kcal

Ingredients

 

MetricUS Customary

• ▢ 4 peaches
• ▢ 1 red pepper
• ▢ 1 yellow pepper
• ▢ 1/2 red onion
• ▢ 1 red chilli small
• ▢ 1 green chilli small
• ▢ 2 garlic cloves garlic
• ▢ 150 g strawberries
• ▢ 1 lime juice and zest
• ▢ 100 g red currants
• ▢ 1 pear
• ▢ 1 tbsp ginger fresh ginger grated
• ▢ 200 ml Apple Cider Vinegar
• ▢ 175 g sugar
• ▢ 2 tbsp coriander fresh coriander
• ▢ 1 tbsp basil fresh basil

Metric – US Customary

Instructions

 

• Peel the peaches by dunking them into a pan of boiling water for 30 seconds then into cold water. The skins should slip off easily. Remove stones and chop.
• Chop the peppers and onion and half the strawberries (quarter if very large).
• Peel the pear, remove core and chop.
• Mince the chillies and garlic.
• Pick over the red currants removing stalks.
• Put all the fruit and vegetables into a heavy based pan and add the lime juice and zest.
• Add the sugar and apple cider vinegar and stir over a low heat until the sugar has completely dissolved.
• Raise the temperature to a boil for 5 minutes then lower to a simmer and stir now and ten to make sure it doesn’t stick at the bottom.
• Cook for almost an hour, or until it has all reduced to a jammy consistancy and you can drag your wooden spoon through an leave a clear trail on the bottom of the pan.
• Chop the basil and coriander and add these just before ladling the relish into sterilised jars and popping on the lids.

Notes

Will keep for up to a year in a cool dark place. Once opened store in the fridge and use within a month

Nutrition

Calories: 1315kcalCarbohydrates: 324gProtein: 13gFat: 3gSaturated Fat: 1gSodium: 183mgPotassium: 2861mgFiber: 31gSugar: 270gVitamin A: 6647IUVitamin C: 643mgCalcium: 203mgIron: 6mg

My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I’m using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!

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