Chutney is one of the easiest preserves to make – and its punchy flavours bring out the best in cheese and cold meats
Total time2 hrs and 10 mins
Makes about 2 litres/3½ pints
900g plum2 Bramley apples (about 550g/1lb 4oz)450g pear1large mango900g muscovado sugar500ml bottle cider vinegar2medium onions (not red)85g chopped stem ginger (from a jar of ginger in syrup, or crystallized)3 garlic cloves, finely chopped1 tbsp mustard seed1rounded tsp ground coriander1 tsp crushed dried chillies1 tsp salt1 cinnamon stick
STEP 1Halve, stone and chop the plums (about the same size as you would for an apple pie – not too big, not too small). Drop them into a large saucepan. Core, peel and chop the apples and pears in the same way. Peel, stone and chop the mango. Put all the fruit in the pan.STEP 2Stir sugar, vinegar, onions, ginger, garlic, mustard seeds, coriander, crushed chillies and salt into the pan, then drop the cinnamon stick on top. Heat slowly for about 20 mins, giving an occasional stir, until the sugar has dissolved. Now leave the chutney to simmer at a steady pace, without a lid, stirring occasionally until reduced and thickened, but still with a nice balance of syrupy juice. This will take about 1½ hrs. You don’t want to cook it until all the liquid has gone, as it will thicken once it cools. Discard the cinnamon stick.STEP 3Using a heatproof jug, pour the chutney while still hot into sterilised jars. It will keep for about a year in a cool, dry place.
