About this recipe: This uses windfall apples and overgrown courgettes and ends of dried fruit and wrinkly bits from your fruit bowl. What could be better?!
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 but we are too greedy in our house and we tuck in directly!
You can use de-seeded marrows instead of the courgette, 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 veg should weigh 2kg.
Sounds awesome but I am going to try fermenting this raw and omitting the vinegar and cooking, in favor of the probiotics and other nutritional benefits! I love that food can not only taste good, but be great for your health too! - 20 Feb 2016
I was reading through this recipe and notice that the oven is on for the whole duration of preparation and cooking of the chutney - 1 3/4 hours. It would be far more economical to put the oven on to warm jars 1/2 way through the cooking time to avoid unnecessary waste. - 18 Sep 2015
A brilliant way to use up what's in the larder! Thank you! - 28 Aug 2015