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.
The complete list of ingredients and full instructions for making this recipe can be found on the printable recipe card at the bottom of this post.
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.
New to preserving? Then don’t panic, I can take you from zero to hero in no time at all.
Just check out these handy articles to get you heading in the right direction fast;
How to make great jam and marmalade
How to make chutney and relish
How to sterilise jars and bottles
Sticky situations – troubleshooting your preserves
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.
Please Note – We do not usually do water bath or other canning methods here in the UK. Our preserves keep perfectly well without this.
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
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.
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.
Super Easy Summer Fruits Relish
- 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
- 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.
A.j. Drew says
My family and I grow some of the hottest chili in the world as part of our homestead’s business efforts, so they are always on hand either fresh or dried. Did not think the would go well in a fruit salsa, but was very surprised. I can not say I followed your recipes to the letter, but came fairly close. The mixture of heat and sweet was wonderful.
Karon Grieve says
Glad you liked the recipe.
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Please could you tell me roughly how much relish this recipe makes? I’m new to all this make your own 🙂 I have 200g jars.
Thank you x
Karon Grieve says
I think aI hot about 2 x 200g jars but honestly my memory ain’t what it used to be…..