Fruit Bowl Chutney & Cheese Quesadilla | Melissa Hemsley | Too Good To Waste | Waitrose

Food writer, chef and sustainability champion Melissa Hemsley shares her recipe for a fruit-bowl chutney – a great way to use up fruit that would otherwise be thrown away. And the tangy chutney works brilliantly in her super-simple cheese quesadilla.

70 percent of food waste in the UK comes from people’s homes and we’re on a sustainability mission to help you reduce the amount of food you throw away, as well as committing to cutting 50% of food waste across our supply chain by 2030.

Our #TooGoodToWaste series brings you top tips, tricks and recipe ideas from chefs and cooks who are passionate about sustainability and reducing food waste too. We’ll be focusing on some of the most wasted food items in the UK and showing you how to use them up in delicious ways rather than throwing them in the bin. If we can all just buy the food we need and use it all up, we can make a difference.

Follow us:
Twitter | http://www.twitter.com/waitrose
Facebook | http://www.facebook.com/waitrose
Instagram | http://www.instagram.com/waitrose
Pinterest | http://www.pinterest.com/waitrose

More great recipes, ideas and groceries | http://www.waitrose.com

Subscribe to our channel for new videos every week - hit the bell button to be notified every time we upload
Freestyle fruit-bowl chutney recipe
Makes 1 jar, Prepare 15 minutes, Cook 25 minutes

5 medium eating apples, unpeeled or 2 large ripe mangos, peeled
2 tbsp ghee or coconut oil
½ tsp ground turmeric
½ tsp ground cinnamon
6 tbsp maple syrup
120ml apple cider vinegar

For the spice paste
3 garlic cloves, peeled
3cm piece roughly chopped ginger
1 tbsp coriander seeds or 2 tsp ground coriander
1-2 chillies, deseeded if you prefer and chopped, or a pinch of chilli flakes to taste
3 tbsp extra virgin olive oil

1 First make the spice paste. Place the garlic, ginger, chillies and coriander seeds, if using, in the small bowl of a food processor and blitz to a paste, or pound together with a pestle and mortar. If you’re not using coriander seeds, then just finely chop everything and mix together with the ready-ground coriander. Add the olive oil and blitz again.

2 Heat a small saucepan and melt the ghee or coconut oil, then add the spice paste and fry briefly. Chop the apples into 1cm pieces or, if using mango, cut up the peeled mango flesh into slightly bigger pieces.

3 Add the fruit, 1 tsp sea salt, ½ tsp black pepper, turmeric and cinnamon to the pan and gently fry on a low heat for 2-3 minutes, stirring regularly.

4 Add the maple syrup and vinegar and simmer, uncovered, for 15-20 minutes, stirring a few times, until thick and just like a chutney. Remove from the heat and taste for seasoning: it should be a delicious balance of sweet and sour. Pop the hot chutney into a large clean, sterilised screw-top jar. It will keep for about a week in the fridge.

Cook’s tip
To sterilise your glass jar and lid, first wash in hot soapy water and rinse well. Put the jar and lid onto a baking tray. Heat in the oven, either at 150°C, gas mark 2 for 1 hour 30 minutes or at 200°C, gas mark 6 for 20 minutes.

This recipe has been adapted from Melissa Hemsley’s book, Feel Good (Ebury Press, £22). Because it hasn't been created for Waitrose and tested by our food team, we are unable to answer any questions you may have.

Видео Fruit Bowl Chutney & Cheese Quesadilla | Melissa Hemsley | Too Good To Waste | Waitrose канала Waitrose & Partners