Glutney

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

By Hugh Fearnley-Whittingstall, chef

Ingredients show imperial units

Makes 5 jars

  • Spice bag – 1/2 teaspoon each of cloves, black peppercorns and coriander seeds
  • 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 teaspoons dried chilli flakes , depending on your taste for heat
  • 1/2 teaspoon ground ginger
  • 250g raisins
  • 1/2 teaspoon salt
  • 250g light brown sugar

Instructions

  1. Make up a spice bag by tying the spices into a square of muslin.
  2. Place all other ingredients into a large, heavy pan. Add the spice bag to the pan, pushing it to the middle.
  3. 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.
  4. The chutney’s ready when 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, add a little boiling water.
  5. Place in sterilised jars with plastic coated screwtop lids while still warm but not boiling hot.
Rate it
* * * . .
Measuring spoons and Jugs

TOP TIP

If you've got a glut of cooking apples, cut them into quarters... Read more

Comments on this recipe

  • Audrey Olive

    Thank you. Having been donated what seem like tons of apples and marrows for use in the works kitchen I found this recipe. Looking forward to an afternoon making chutney. I may even sell them to fund ingredients for Christmas cakes.

    Posted on 12 Sep 2008 at 11:35

Comments on this recipe