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Hugh Fearnley-Whittingstall’s Glutney

Serves: 5

Ready in: 60 mins +

Hugh Fearnley-Whittingstall’s Glutney Recipe: Veggie Magazine

Ingredients:

675g courgettes and marrow or pumpkin, peeled and diced into 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
375ml white wine or cider vinegar
200ml water
1/2 tsp dried chilli flakes
1/2 tsp ground ginger
1/2 tsp each of cloves, black peppercorns and coriander seeds
1/2 tsp salt
250g raisins and other dried fruits
250g light brown sugar

method:

  • Place all ingredients into a large, heavy pan. Make up a spice bag by tying the spices into a square of muslin. Add to the pan, pushing it to the middle.
  • Heat gently, stirring occasionally to dissolve the sugar. Bring to the boil slowly then simmer on a low heat for about one hour, stirring regularly to stop it burning on the bottom of the pan.
  • The chutney's ready when it’s rich, thick and reduced, and when it parts to reveal the base of the pan when a wooden spoon is dragged trough it. If it starts to dry out before this stage, add a little boiling water.
  • Place in sterilised jars with plastic coated screw top lids while still warm but not boiling hot.
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