Fruit Chutney for preserving fruits
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We are storing too much food in the fear that nothing will be available in the future, so we should store more grains, more non-veg items, more vegetables, more fruits, and more grocery items. But in reality, vegetables and fruits are perishable items, they can’t be stored in good conditions for more than 3 days at room temperature. So, 2 or 3 days after purchasing the fruits and vegetables, we realized the situation that many foods will be stale within a day but We can’t consume all of them in a single day. In this situation, the only solution is to cook them quickly which can extend their self-life for the next 3 or 4 days.

If you have many types of fruits in your home, preparing fruit chutney is the best option. It is very easy to prepare, the chutney is yummy. It can be stored in the refrigerator for 3 days in good condition. You can use any types of juicy fruits, with added dry fruits and nuts.

I am using the following ingredients.

Ingredients –

  1. Fresh Fruits
  2. Pineapple
  3. Orange
  4. Watermelon
  5. Sapota
  6. Pomegranate
  7. Apple
  8. Dry fruits
  9. Raisins
  10. Chery
  11. Dates
  12. Dried ripe mango (Aamsora)
  13. Nuts
  14. Cashew nut
  15. Almond
  16. Juices of a Lemon
  17. Sugar (1/2 cup)
  18. Salt (a pinch)
Fruit chutney simple fruit preservation method

Method of Preparation –

  • Cut the fresh fruits into small pieces
  • Soak the raisins, dates, and cashew nuts in little water.
  • Prepare a sugar syrup, using ½ cup of sugar boiled in a cup of water, add a pinch of salt and boil for 5 minutes.
  • Add the dried fruits, cook for a minute, and switch off the gas.
  • Cool the syrup, add all the fresh fruit, and add the lemon juice.
  • Now your fruit chantey is ready, serve the fresh chantey.

Precautions –

  • Don’t add fresh fruits to the hot syrup, it will cause cooking of fruits, destroying the bright color and crispy taste of the chantey.
  • You may adjust the amount of sugar added depending on your taste.

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Dr. Sagarika Chakraborty was awarded her doctorate in Food and Nutrition from University of Calcutta (C.U.) in 2017. She is an experienced Researcher, working in the field of Food Science for more than 12 years and published papers in international and national journal. She has also presented papers in national conferences.

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