Hugh Fearnley-Whittingstall

'Glutney' - a great recipe for chutney, using whatever’s in season (makes 5 jars)

Source: The River Cottage Year, published by Hodder and Stoughton

INGREDIENTS

675g courgettes and marrow or 675g pumpkin, peeled and diced in 1cm pieces

675g over-ripe tomatoes, skinned and chopped or 675g over-ripe plums, stoned and chopped

675g bruised or shrivelled apples

250g onions, peeled and roughly chopped

250g sultanas or raisins

250g light brown sugar

375ml white wine or cider vinegar

200ml water

1-2 teaspoons dried chilli flakes, depending on your taste for heat

½ teaspoon salt

½ teaspoon dried ginger

Spice bag – ½ teaspoon each cloves, black peppercorns and coriander seeds

METHOD

1. Place all ingredients into a large, heavy pan. Make up spice bag by tying the spices into a square of muslin. Add to the pan, pushing it to the middle.

2. Heat gently, stirring occasionally to dissolve the sugar. Bring to the boil slowly then simmer on low heat for 1 hour, stirring regularly to stop it burning on the bottom of the pan.

3. The chutney’s ready when rich, thick and reduced, and parts to reveal the base of the pan when a wooden spoon is dragged through it. If it starts to dry out before this stage, add a little boiling water.

4. Place in sterilised jars with plastic-coated screw-top lids while still warm, but not boiling hot.