We make a lot of chutney – it uses the same basic recipe inspired by a River Cottage recipe, but we change the base ingredients depending on what is available. Mainly as we grow so many courgettes and apples these form the base
House Chutney: 3kg of veg/fruit – I usually use 2kg of courgettes; 500g of cooking apples and 500 g of onions. Sometimes I add green tomatoes or more apples; 600 ml of cider vinegar; 500 g of brown sugar; 500g of raisins or sultanas; pinch of salt, chilli and spices put in a special spice cage or wrapped in muslin. Put everything in a pan and cook gently for hours and hours and hours – until it looks like this:
Then bottle, seal and label the chutneys – see here for sterilising jars etc. The chutney is best left for a few months before devouring.