One of our favourite Weald chefs shares her (not-so-secret) recipes with us to help deal with the season’s gluts. This recipe can be used to make Apple Chutney, Tomato Chutney, or plain old Glutney Chutney.
This amount fills a normal pot. You need a bigger pot to make a bigger batch! Makes 3-4 jars.
1 kilo (2 pounds) of fruit & veg:
- For apple you can add some chopped onion, courgette, raisins, pumpkin
- For tomato I would suggest adding onion, red and green peppers, courgette, garlic, raisins
- For glutney all of the above, whatever you have a glut of, also a bit of beetroot is fun
4tbsp vinegar (cider or red wine)
Juice of half a lemon
1 tbsp of balsamic vinegar (optional)
200g sugar (use some dark brown Muscovado/brown sugar if you have any)
Seasoning: Salt, pepper, pickling spice, nutmeg, cumin, cinnamon, cloves, ginger, dried hot peppers chopped finely
- Peel and chop all ingredients and put them into a large cooking pot
- Add vinegar, lemon juice and sugar. Season to taste
- Cook for 30 – 40 minutes. The more you stir the less liquid there will be.
- Pour hot chutney into sterilised jars and put on the lids immediately. It is best to use a jam funnel, so the jar edges stay clean. The heat will (hopefully) suck the lid to the jar and close it with a vacuum.
- Once open best kept in fridge and enjoyed fresh.