Few things make you feel more snug, and indeed, smug than a jar of homemade chutney. Roll up your sleeves and get stewing. A delicious accompaniment to a Cheese Board & Ploughman’s Lunch. This recipe make 5 x 500ml jars.
- Put all the ingredients, apart from the vinegar, in a preserving pan or large, deep saucepan. Add half the vinegar and season.
- Place the pan over a medium heat. Slowly bring the mixture to a simmer, stirring constantly, until the sugar has dissolved. Then simmer for 30-40 minutes, stirring occasionally, until the mixture is tender.
- Stir the rest of the vinegar into the chutney. Cook for a further 30 minutes, stirring often, or until the mixture has thickened. If it still looks runny, keep simmering for another 10-15 minutes.
- While you're waiting, you can sterilise your 5 x 500ml jars. Preheat the oven to 120°C. Wash the jars in warm, clean soapy water, then rinse in clean water. Put them upside down on a clean baking tray and dry them in the oven for 10 minutes.
- Divide the hot chutney between the sterilised jars and leave it to cool.
- When the mixture has cooled, place a disc of waxed paper directly onto the chutney and seal with airtight lids or cling-film and elastic bands.
- Keep in a cool, dry place, away from direct sunlight, for at least a month before eating. It will keep for up to 6 months. Chill after opening and use within 1-2 months. Enjoy!
- Don't feel you have to stick rigidly to the ingredients though; spices can be switched, as can the type of vinegar. Just keep to the given weights and method.