Your best chutney recipes

[CountryShepherd]

I need to win the village show this year! Last year I was third out of 3.

Can you inspire me?

Shooting Party Chutney - but probably wrong for this year (but make it this autumn to mature for next year).

• 750g green tomatoes, washed and chopped
• 350g shallots or onions, chopped
• 200g cooking apples, peeled, cored and chopped
• 300ml malt vinegar
• 2 red chillies
• small piece fresh root ginger, peeled
• a few yellow mustard seeds (optional)
• 100g raisins
• 1 tsp salt
• 200g brown sugar

• Put the tomatoes, shallots or onions and apples in a large, heavy-based, non-reactive pan, with half the vinegar.
• Bring to the boil then gently cook for about 30 minutes, until tender. Tie the chillies, ginger and mustard seeds (if using) in a muslin bag. Bruise with a heavy rolling pin or hammer and add to the pan with the raisins.
• Cook on a low heat, stirring from time to time, until the mixture thickens (about 1 hour).
• Add the salt, sugar and the rest of the vinegar, stirring well until the sugar dissolves. Continue cooking until the mixture has thickened.
• Remove the muslin spice bag. Pot into sterilised jars while the chutney is still warm. Seal. Leave for 6 weeks to mature

Apple Chutney

• 750g apples (4-5 apples)
• 1 onion, peeled & chopped
• 250g soft brown sugar or caster sugar
• 150g raisins
• 1 tsp mustard seeds
• 1 tsp ground ginger
• ¼ tsp chilli flakes
• ½ tsp salt
• 350ml cider vinegar
• 1Peel, core and dice the apples.
• 2Combine all the ingredients in a saucepan over a medium heat.
• 3Bring the mixture to boiling point, then simmer, covered with a lid, on a low heat for 10-15 minutes or until the apples are softened.
• 4Take the lid off and cook further, stirring frequently, for 15-20 minutes or until almost all of the liquid has evaporated and the fruit is thick and glossy.
• 5Remove from the heat and ladle into a sterilised jar whilst hot, then seal and label. It will keep for up to 6 months if store in a cool, dry place away from direct sunlight. Once opened, use within 4 weeks and keep in the fridge.

Good luck!

Thank you!

Does anyone have any other favourites?

Mary Berry’s Christmas chutney is my favourite, but I don’t add the cayenne pepper and I like to chop the aubergine and peppers quite small. And it is suitable to enjoy all year round, not just during the festive season.

Mary Berry’s Christmas Chutney