Chutney and relish

Here's how to use up a seasonal glut of fruit and vegetables...

Chutneys and relishes are made from a mixture of fruit and vegetables cooked with vinegar, sugar and spices. While chutneys tend to be pulpy and mellow, relishes are chunkier because of the shorter cooking time, and tend to have a fresher flavour.

Preparing the ingredients
Slightly over-ripe fruit and vegetables can be used without spoiling the finished result. Remove the skin, core, stalks and seeds.

Cooking the ingredients
After bringing to the boil, cook on the lowest setting, stirring occasionally, until the chutney is thickened and pulpy. This will take between one to three hours depending on the quantity and type of fruit and vegetables used.

Checking consistency
The mixture is ready when a wooden spoon drawn through the pan leaves a clear channel which slowly fills up with juice.

Preparing and covering jars
Chutneys and relishes can be stored in new or used jam jars, or wide-necked preserving jars with rubber seals. Although these must be clean and dry, there’s no need to sterilise the jars as the vinegar acts as a strong preservative. Chutneys and relishes must be covered with airtight, vinegar-proof lids as vinegar corrodes metal, which would affect the colour and flavour of the contents during storage. It will also evaporate through jam pot discs and covers. Instead, use jars with plastic, coated metal lids. Used coffee jars and pickle jars are ideal.

From Good Housekeeping Complete Book of Preserves

Recipes 
Chilli Chutney

Mango and Ginger Chutney

Rhubarb, Ginger and Allspice Chutney

Spiced Tomato Chutney

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