Chutney is great for using up gluts of summer produce

you can substitute marrows

, pumpkin, green tomatoes or other fruit for some or all of the apples and the r
esults will be just as good.
Equipment and preparation: You will need eight 330ml/12fl oz jars.
Ingredients
1kg/2lb 4oz Bramley apples
500g/1lb 2oz onions
2 garlic cloves
5cm/2in piece fresh root ginger
100g/3oz sultanas (or other dried fruit such as dates and raisins)
pinch dried chilli flakes
500ml/18fl oz distilled malt vinegar
250g/9oz light muscovado sugar
1 tsp salt
Preparation method
Peel, core, then roughly chop the apples. Roughly chop the onions, finely chop t
he garlic and peel and finely chop the ginger.
Place the apple, onion, garlic, ginger, chilli flakes and fruit into a large, wi
de saucepan. Stir in the vinegar, sugar and salt. Stir the mixture over a medium
heat until all the sugar has dissolved.
Once the sugar has dissolved, bring to the boil, then reduce the heat slightly a
nd simmer the chutney for around one hour, stirring every so often. As it thicke
ns, stir more frequently and watch that the sugar does not begin to stick to the
bottom of the pan. The chutney is done when you can scrape a wooden spoon acros
s the bottom of the pan and the chutney does not flow back into the gap.
Meanwhile, to clean the jam jars, preheat the oven to 140C/275F/Gas 1. Wash the
jars well in warm soapy water then rinse thoroughly under running water. Leave t
he jars and lids to dry, upside down, in the oven. (Or you can clean the jars by
putting them through the hot cycle of a dishwasher.)
Carefully spoon the chutney into the sterilised jars and seal while hot. Store i
n a cool, dark place for about a month before eating, to let the flavours mellow
.
spiced-apple-and-date-chutney
850ml (1 pt) cider vinegar
450g 91lb) light muscovado sugar
1.3 kg ( 3lb) Bramley apples, peeled, cored and chopped
375g (13oz) stoned dates, chopped
450g (1lb) onions, chopped
250g (9oz) raisins
3 tsp yellow mustard seeds
1 tsp cayenne pepper
2 tsp ground ginger
2 tsp English mustard powder
2 tsp salt
Place the cider vinegar and sugar in the pan. Bring to a boil, stirring until th
e sugar has dissolved. Add the remaining ingredients, stir well. Bring the mixtu
re to a boil, then reduce the heat to a simmer and cook, stirring regularly unti
l the chutney is well reduced and thick. Remember that chutneys thicken even mor
e when cold.
Spoon the chutney into warm sterilized jars and seal.
Store in a cool dark place for 2 months before eating.
BANANA CHUTNEY
12 bananas
250g dates
lkg onions
2 carrots
2 tomatoes
2 1/2 cups brown vinegar

2 tablespoons curry powder

500g brown sugar
1 tablespoon salt
1 tablespoon ground ginger
Peel and slice onions: chop dates: peel and finely chop
carrots: peel and roughly chop tomatoes; peel and slice
bananas. Combine all ingredients in pan. stir over low
heat until sugar is dissolved, bring to boil, reduce heat,
simmer until chutney is thick, approx. 1 hour. Pour into
hot sterilised jars; seal.
HOT APPLE CHUTNEY
2kg green apples (about 8 apples)
lkg onions
2 hot chillies
1 clove garlic
375g raisins
125g preserved ginger
lkg brown sugar
4 cups white vinegar
1 tablespoon salt
1 tablespoon mixed spice
2 teaspoons five spice powder
1 tablespoon turmeric
2 bay leaves
Peel and core apples, chop into sm
pieces, peel and chop onions, seed andi
chop chillies, crush garlic, chop raisins!
and ginger. Combine chopped ingredi-1
ents with remaining ingredients in large!
saucepan or boiler, mix well. Bring toi
boil, reduce heat and boil gently, un
covered about 2 hours or until chutney isl
thick. Remove bayleaves, pour into!
sterilized jars, seal.
The mixture makes approximately
1.75 litres (7 cups).
Tomato Chutney
1.5kg ripe tomatoes, washed, roughly chopped
400g brown onions, chopped
2 cups (500ml) apple cider vinegar
2 cups (440g) caster sugar
2 tsp brown mustard seeds
11/2 tsp black peppercorns
3 tsp salt
Place tomatoes, onions, vinegar, sugar, mustard seeds, peppercorns and salt in a
large heavy-based non-aluminium saucepan. Stir over medium heat until sugar dis
solves.
Increase heat to high and bring to the boil. Reduce heat to medium and simmer, u
ncovered, stirring occasionally, for 2-21/2 hrs until the excess liquid evaporat
es and the mixture is thick
Spoon the hot chutney into 4 or 5 x 1-cup sterilised jars. Seal immediately and
stand upside down for 2 mins. Turn upright and cool. Label and date jars. Leave
for at least 2 weeks to allow the flavours to develop. Store unopened jars in a
cool, dark place away from direct sunlight for up to 2 months. Once opened, keep
in the fridge for 4-6 weeks. Make sure to use a clean spoon each time you remov
e chutney from the jar to prevent mould from forming
Beetroot Chutney Recipe

1 kg beetroot
2 onions, coarsely chopped
2 teaspoons garlic (chopped)
2 teaspoons freshly grated ginger
2 cups white wine vinegar
500 ml caster sugar
1 teaspoon cumin
2 teaspoons cinnamon
2 teaspoons ground cardamom
1 teaspoon ground cloves
3 green apples
Juice of 1 lemon
Cook beetroot until tender, cool then peel and dice.
Dice the Onions and Apples and place in a saucepan with the vinegar, sugar, garl
ic, ginger, spices and lemon juice and bring to the boil.
Add the diced beetroot, bring back to the boil then simmer for around half an ho
ur or until the mixture starts to gel and thicken.
Bottle into sterilized glass jars and seal.
Mango Ginger Chutney
gredients
3 (about 1.5kg) just-ripe mangoes, peeled, stoned, coarsely chopped
2 brown onions, coarsely chopped
2 cups (500ml) cider vinegar
3 1/2 cups (750g) white sugar
2 tablespoons finely grated ginger
1 tablespoon sea salt flakes
1 teaspoon brown mustard seeds
1 teaspoon yellow mustard seeds
1 teaspoon mixed spice
1 teaspoon curry powder
1 teaspoon ground cumin
1/2 teaspoon ground cloves
Place all the ingredients in a large heavy-based saucepan. Place over high heat
and bring to the boil. Reduce the heat to medium-low and cook, stirring occasion
ally (to help prevent the mixture sticking to the base), for 1 hour or until mix
ture thickens. Remove from heat.
Step 2
Ladle hot chutney among two sterilised preserving jars and seal immediately. Tur
n upside down for 2 minutes. Turn upright and set aside to cool completely. Labe
l and date. Serve with curries or add to salad dressing for extra spice.
Mango Apple Chutney
gredients
4 large (about 550g each) ripe mangoes, peeled, flesh chopped
2 Granny Smith apples, peeled, cored, sliced
6 green shallots, chopped
400g (2 cups, firmly packed) soft brown sugar
100mls (5 tablespoons) malt vinegar
1 teaspoon ground ginger
2 small fresh red chillies, or to taste, de-seeded, finely chopped
1/4 teaspoon salt
Combine mangoes and apples in a 3 litre (12 cup) capacity microwave-safe bowl. C
over with a lid or a double layer of plastic wrap and microwave for 6 minutes on
High/850watts/100% or until apples are slightly softened.
Step 2
Remove the cover and stir in the green shallots, soft brown sugar, malt vinegar,
ginger, red chillies and salt. Microwave, uncovered for 20-30 minutes on High/8
50watts/100%, stirring every 5 minutes, or until mixture is thick and only a sma
ll amount of liquid is left.

Step 3
Spoon into hot sterilized jars, seal while hot. Invert jars for 2 minutes then s
tand upright until cold. Store in a cool dry cupboard for up to 2 months. Keep i
n the fridge after opening.
Date Chutney
1 cinnamon stick
1 teaspoon whole cloves
300g fresh dates, pitted
3/4 cup malt vinegar
1/4 cup firmly packed brown sugar
1 teaspoon salt
2 tablespoons vegetable oil
Place cinnamon and cloves in muslin. Tie with kitchen string to form a parcel.
Step 2
Combine dates, vinegar, sugar, salt and oil in a saucepan over medium heat. Add
spice parcel. Cook, stirring, for
Step 3
minutes or until mixture comes to the boil. Reduce heat to low. Simmer, partiall
y covered, stirring occasionally, for 20 minutes or until dates are soft and mix
ture thick. Remove from heat. Cool. Remove and discard spice parcel. Serve.
Sth African Tomato Chutney
60 ml ( cup) olive oil
1 large onion, finely chopped
3 garlic cloves, crushed
4 small tomatoes, finely chopped
1 tbsp tomato paste
tsp sugar
cup firmly packed coriander leaves, chopped, plus sprigs, to serve
Heat oil in a frying pan over high heat. Cook onion and garlic for 2
until softened. Stir in tomatoes and cook for a further 3 minutes or
ned. Add tomato paste, sugar and tsp salt.
Reduce heat to medium and cook, stirring occasionally, for 5 minutes
xture thickens. Stir in coriander leaves, remove from heat and cool.
ges in bread rolls, spoon over tomato chutney and top with coriander
erve.

minutes or
until softe
or until mi
Place sausa
sprigs to s

Sweet tomato Jam

1.2 kg peeled (see Note), seeded (about 2 kg whole) ripe tomatoes
605 g (2 cups) caster sugar, warmed (see Note)
60 ml ( cup) lemon juice
Roughly chop tomatoes and place in a large saucepan with sugar over medium heat.
Cook, stirring, for 5 minutes or until sugar dissolves. Increase heat to high,
bring to the boil and cook, stirring occasionally and removing any scum from the
surface, for 15 minutes or until mixture thickens.
Stir in lemon juice and cook for a further 10 minutes or until thick and mixture
reaches 105C on a sugar thermometer. (Alternatively, to test if jam is at settin
g point, place a spoonful on a chilled saucer, then place in the fridge until co
ld. If it forms a skin and wrinkles when you touch it, it is at setting point.)
Cool slightly, then pour into sterilised jars, leaving 3 mm at the top. Screw on
lid tightly and invert while it cools to form a seal.
Spread on bread and refrigerate after opening.
Note
To peel tomatoes, bring a large saucepan of water to the boil. Cut a small cross
in the skin at the base of each tomato, then blanch, in batches, in boiling wat
er for 20 seconds. Transfer to a bowl of iced water until cool. Peel and discard
skins.
Warm sugar by microwaving on 80 per cent power for 5 minutes, stirring halfway,
or placing on an oven tray in a preheated 160C oven for 10 minutes; this helps th

e sugar to dissolve faster.