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This recipe is a small quantity intro to chutney making that’s completely flexible. Basically, you can use any fading fruits and veggies you need to shift before your next delivery. It only makes 3-4 jars so you don’t need massive preserving pans or lots of spare cupboard space. As a bonus, it’s a small batch, so it cooks a bit faster.
FLAVOUR COMBOS Be bold and create your own funky flavour, or be inspired by one of the following medleys. Pumpkin, pear and date... with fennel seeds, cloves, cinnamon, black peppercorns. Tomato, courgette and sultana... with cumin, coriander and black mustard seeds. Quince, beetroot and prune... with black peppercorns, cloves and cinnamon. NOTE: you can swap the brown sugar or golden caster sugar but the end product will look a little lighter. HOW TO STERILISE YOUR JARS: It’s absolutely fine to reuse old jam jars. For chutney, you also want the lids to have a white waxy gloss on the inside – this keeps the vinegar from tainting them. Wash in boiling hot water. Dry thoroughly. When the chutney’s nearly done, place the jars and lids in a cold oven. Turn to 100C/Gas ¼. Let them warm for 10 mins.