Jenni’s Autumn Chutney

A quick and easy recipe for using up any last autumn gluts from the garden.  Ready to eat in 3 months – the perfect homemade gift.

Spicey Chutney

Ingredients:

  • 3lb Marrow/ overgrown courgettes (skin & de-seed if tough)
  • 1lb Onions
  • 1lb Tomatoes (use green ones if that’s all you have left)
  • 1lb Crunchy veg (such as cabbage, runner beans, chard stems)
  • 6 good sized Garlic cloves
  • 1oz Root Ginger
  • 1oz Mustard seed
  • 1.5 pints Vinegar (use any: white, cider, spiced – I used cider vinegar)
  • Spices to taste (paprika, ginger, cayenne)
  • 2tsp Salt
  • 2oz Sugar

Method:

  1. Chop all veg into small pieces (think Branston pickle sized chunks) and place in a large flat-bottomed pan
  2. Add vinegar, sugar, salt & spices and bring to the boil.
  3. Simmer for 2 hours, stirring occasionally (don’t let it stick!)
  4. Pour into hot, sterile jars & seal

Prepping the veg