Chutneys originate in India and are a great way of preserving fruit and vegetables.
They taste great served with cheese, cold meats and spicy dishes. You can make chutney with almost any fruit or veg and a variety of spices, but be sure to keep the sugar/vinegar/vegetable ratio as stated.
1 marrow OR 4 courgettes (approx. 600g)
100g sultanas OR raisins
300g granulated sugar
568ml white malt vinegar
1 x 5ml spoon ground allspice
1 x 5ml spoon ground cinnamon
1 x 5ml spoon ground coriander
Pinch chilli flakes (optional)
8 small jam jars with tight-fitting lids
2 x Pan stand
Clean dry tea towel
Skills used include:
Washing, weighing, measuring, peeling, chopping, boiling/simmering and baking.
You can use lots of different fruit and vegetable combinations for chutney. Use the same quantities of onions, vinegar and sugar as for the main recipe, but swap the spices for 1 x 5ml spoon of each spice mentioned in the suggestions below: