This uses apples and overgrown zucchini and ends of dried fruit and wrinkly bits from your fruit bowl. What could be better?!
Makes: 8 jars chutney
500g grated apples
1kg grated zucchini
500g mixture grated onion, dried fruit and any old fruit from the fruit bowl
1 teaspoon ground ginger
1/2 teaspoon mixed spice
1/2 teaspoon dry English mustard powder
1/2 teaspoon ground cinnamon
1/2 teaspoon dried chilli flakes
550ml malt vinegar
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Directions Preparation:20min › Cook:55min › Extra time:30min › Ready in:1hour45min
Wash 7 or 8 empty jam jars and put them to warm in the oven on low.
Put the mixture of fruit and vegetables in a large heavy saucepan. Sprinkle on the salt, ginger, mixed spice, mustard, cinnamon and chilli flakes. Leave to stand for 30 minutes, then give it a good mix and add the vinegar.
Bring slowly to the boil and simmer until the mixture is soft and thick and most of the water from the zucchini has evaporated, about 30 to 40 minutes.
Add the sugar and allow it to dissolve completely, then turn up the heat and boil the mixture steadily for about 15 minutes. It is ready when it looks like chutney; there should be very little liquid on the top of the mixture in the saucepan.
Pack into the clean and hot jam jars, seal, label and leave to cool.
Chutney does not set like jam and it is ready to pack in the jars when it looks like you want to eat it. If it has more liquid than you need, just boil it for a bit longer to evaporate the excess. Traditionally, chutney is left for about a month before eating.
You can use de-seeded marrows instead of the zucchini, if liked. For the 500g mixture of onion and fruit, you can use whatever you have to hand and need to use up, or just use 500g of grated onion. The total mixture of fruit and vegetables should weigh 2kg.