Whether it’s the time of the year or the season, chutneys are always plentiful at Thanksgiving and it’s really a very good idea to make a bit, package it beautifully and take along to give away as small gifts. It’s not too expensive and really very easy to make. Chutney  can be made from anything, be it fresh fruit like apples, figs, plums and oranges, dried fruit like dried peaches, apples and figs or vegetables like onions and tomatoes. Don’t go out and buy if you have something that you can use at home and if you’re stuck, drop us a line (see contact right at the top of the page) and we’ll get back to you with some super ideas.

Ingredients

• 1½ kg cooking apples, peeled, pitted and cubed
• 500g raisins
• 1 tsp grated lemon rind
• 750g light muscovado sugar
• 2 medium onions , finely chopped
• 2 tsp yellow mustard seeds
• 2 tsp fresh ginger, grated
• 1 small green chilli – finely chopped (if you don’t like spicy food, remove the seeds)
• Sea salt to taste
• 700ml cider vinegar

Method

• Combine all the ingredients in a large, heavy saucepan and bring the mixture to a boil over a medium heat.
• Simmer uncovered, stirring continuously for about 40 minutes until it is thick and pulpy.
• Remove from the heat and allow to cool – then transfer to sterilised, clean, dry jars and seal.

APPLE AND PUMPKIN CHUTNEY

Ingredients

• 1.4 kg  pumpkin
• 4 firm tomatoes, peeled and roughly chopped
• 500g Granny Smith apples, peeled, pitted and roughly chopped
• 1 onion, finely chopped
• 125g dried mixed fruit
• 125g light brown sugar
• 1 ½  tsp ground allspice
• ½ tsp cayenne pepper (optional)
• 1 tsp ground black pepper (be careful here if you are using cayenne pepper)
• Sea salt to taste (about 2 tsp)
• 750ml cider vinegar

Method

• Preheat the oven to 170 C.
• Carefully cut the pumpkin in quarters and scoop out the seeds, then remove the skin from the pumpkin and chop the flesh into small cubes.
• Put all the ingredients in a large saucepan, bringing it to the boil before reducing the heat to a simmer.
• Simmer gently, uncovered, until the pumpkin is tender.
• While the pumpkin is cooking, sterilise some glass jars and when cooked, spoon into the hot jars.
• Store in a cool, dark, dry place for about 2-3 weeks before eating so that the flavours can mature – it can be stored in a cool, dry place away from direct sun for about 6 months if you don’t open it but once open, keep in the fridge.