Glutney

A great recipe for chutney, using whatever’s in season.

By Hugh Fearnley-Whittingstall, chef

Ingredients

Makes 5 jars

  • 675g courgettes and marrow or pumpkin, peeled and diced into 1cm pieces
  • 675g over-ripe tomatoes, skinned and chopped OR
  • 675g over-ripe plums, stoned and chopped
  • 675g bruised or shrivelled apples
  • 250g onions, peeled and roughly chopped
  • 375ml white wine or cider vinegar
  • 200ml water
  • 1-2 tsp dried chilli flakes, depending on your taste for heat
  • 1/2 tsp ground ginger
  • a spice bag – 1/2 tsp each cloves, black peppercorns and coriander seeds *
  • 1/2 tsp Salt

    Salt

    Consider tablesalt, sea salt or crystals.

    Sea salt’s pronounced and salty flavour means less is required to season food.

  • 250g raisins Dried fruits

    Dried fruits

    Sultanas, currents, and raisins are all dried grapes of different varieties.

    • They are a healthy snack on their own or with nuts. They also work well for fruitcakes and Christmas pudding, biscuits and buns.
    • When re-hydrated in water, tea or alcohol they can be added to mousses, fools and ice creams.
    • Their natural sweetness works well with Indian and North African recipes.
    • Keep the fruits fresher by resealing them with bag clips or transfer them to airtight containers.
  • 250g light brown Sugar and Syrups

    Sugar and Syrups

    Try having in stock caster sugar, muscavado, honey and golden syrup

    • Once opened ensure they are tightly resealed with quick clips or bag clips.
    • If you have got rock-hard brown sugar, crystallised honey/syrup, place in a suitable non-metallic bowl and give a quick blast of about 30 seconds on high in the microwave to bring these back to their normal state.

Instructions

  1. Place all ingredients into a large, heavy pan. Make up a spice bag by tying the spices into a square of muslin. Add to the pan, pushing it to the middle.
  2. Heat gently, stirring occasionally to dissolve the sugar. Bring to the boil slowly then simmer on a low heat for about 1 hour, stirring regularly to stop it burning on the bottom of the pan.
  3. The chutney’s ready when rich, thick and reduced, and parts to reveal the base of the pan when a wooden spoon is dragged trough it. If it starts to dry out before this stage, add a little boiling water.
  4. Place in sterilised jars with plastic coated screwtop lids while still warm but not boiling hot.
Rate it
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Measuring spoons and Jugs

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