Chutney is a great way to preserve a seasonal glut of fruit or vegetables. Serve with cheese, pâtés or cold meats.
See all recipes for chutney (15)
Transfer chutney to sterilised jars, seal well and store for up to a year. Most English chutneys need to be left to mature for about three months before eating - this allows the ingredients to absorb the vinegar and the vinegar to mellow. Freshly made chutneys can be very vinegary and harsh, even unpleasant.
To test if a chutney's ready, run a spoon gently across the top of the chutney. The spoon should leave a trail and no excess vinegar should run into it - if vinegar quickly fills the trail then it's not ready.