BBC Good Food

04 November 2008

Tested

"Have been making this the last few years and just finished this years batch today, so far seems to be excellent! As noted in other peoples comments it does take alot longer than 30 mins to reduce down in to a nice Chutney consistency. I like to bulk mine out a bit more with a few extra tomatos and onions, and if you like a kick to your chutney's add a finely chopped red Chilli in step two. This recipe, along with Rick Steins Piccalilli, is perfect for your cold meats on boxing day! As a tip, if you are low on jars - I tend to buy value Pickled Onions and Lemon Curd, these cost about 32p each, alot cheaper than buying empty jars. With the pickled onions I put them in a large container with chillis and pepper corns a few months before Christmas and with the Lemon Curd I make Lemon Meringue. I then clean and sterilise the jars in our old baby bottle steriliser."