The Veg Space has good simple homemade jam & chutney recipes: Choose seedless for children, swallowing difficulties or teeth problems.
To sterilise, put jars, lids and rubber seals on a hot dishwasher cycle (fill with hot jam while still warm). Or wash in hot soapy water, then ‘cook’ in pre-heated oven (to 160 degrees C) for 15 minutes (again fill with hot jam while still warm).
- Apple chutney with dates & cranberries
- Courgette chutney with peppers & tomatoes
- Onion marmalade with red wine
- Morello cherry & raspberry jam
1-pot Spicy Mango Chutney (Minimalist Baker) is made by sauteeing onion, peppes and ginger, with spices, adding in mango and orange juice, sweetened with coconut sugar and adding sea salt and apple cider vinegar. You can add a little curry powder, if wished.
Chutney is actually derived from India (hence why mango chutney is also popular to accompany a curry). It’s from the Indian word ‘chaatna’ which means ‘to lick’ in Hindi. It’s sold in many varieties from mild and fruity to very spicy! Mostly made with apples (or mango), onions and vinegar, some varieties also contain mustard. It’s great with a vegan cheese sandwich or English Ploughman’s, and also nice stirred into rice, or used as a marinade.
make your own vegan lemon curd
This recipe for vegan lemon curd (Addicted to Dates) is super-simple to make with just 5 ingredients. Good on toast, or serve alongside your favourite desserts.
