Anything chutney

jonathan jones

jonathan jones

3rd January 2011

Anything chutney

A good base to use up a glut of veg

Ingredients

  • 1kg marrows/overgrown courgettes, unpeeled but cut into dice no bigger than 1cm (discard seeds from really large marrows) OR 1kg pumpkin, peeled, seeds and soft fibres discarded, and diced no bigger than 1cm
  • 1kg red or green tomatoes, scalded, skinned and roughly chopped OR 1kg plums, stoned and chopped
  • 1kg cooking or eating apples, peeled and diced
  • 500g onions, peeled and diced
  • 500g sultanas or raisins
  • 500g light brown sugar
  • 750ml white wine or cider vinegar, made up to 1 litre with water
  • 1–3 tsp dried chilli flakes
  • 1 tsp salt
  • for the spice bag
  • 1 thumb-sized nugget of fresh or dried ginger, roughly chopped
  • 12 cloves
  • 12 black peppercorns
  • 1 generous tsp coriander seeds
  • a few blades of mace

Method

Put the vegetables and fruit in a large, heavy-based pan with the sultanas or raisins, sugar, vinegar and water, chilli flakes and salt.
Make up the spice bag by tying all the spices in a square of muslin or cotton. Add the spice bag to the pan, pushing it into the middle.
Heat the mixture gently, stirring occasionally to dissolve the sugar, and bring slowly to the boil. Simmer for 2–3 hours, uncovered, stirring regularly to ensure it does not burn on the bottom of the pan. The chutney is ready when it is rich, thick and reduced, and parts to reveal the base of the pan when a wooden spoon is dragged through it. If it starts to dry out before this stage is reached, add a little boiling water.
Pot up the chutney while still warm (but not boiling hot) in sterilised jars with plastic-coated s***w-top lids (essential to stop the vinegar interacting with the metal). Leave to mature for at least 2 weeks – ideally 2 months – before serving

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