Chutney is great for using up gluts of summer produce you can substitute marrows, pumpkin, green tomatoes or other fruit for some or all of the apples and the results will be just as good.Equipment and preparation: You will need eight 330ml/12fl oz jars.Ingredients1kg/2lb 4oz Bramley apples500g/1lb 2oz onions2 garlic cloves5cm/2in piece fresh root ginger100g/3oz sultanas (or other dried fruit such as dates and raisins)pinch dried chilli flakes500ml/18fl oz distilled malt vinegar250g/9oz light muscovado sugar1 tsp saltPreparation methodPeel, core, then roughly chop the apples. Roughly chop the onions, finely chop the garlic and peel and finely chop the ginger.Place the apple, onion, garlic, ginger, chilli flakes and fruit into a large, wide saucepan. Stir in the vinegar, sugar and salt. Stir the mixture over a medium heat until all the sugar has dissolved.Once the sugar has dissolved, bring to the boil, then reduce the heat slightly and simmer the chutney for around one hour, stirring every so often. As it thickens, stir more frequently and watch that the sugar does not begin to stick to the bottom of the pan. The chutney is done when you can scrape a wooden spoon across the bottom of the pan and the chutney does not flow back into the gap.Meanwhile, to clean the jam jars, preheat the oven to 140C/275F/Gas 1. Wash the jars well in warm soapy water then rinse thoroughly under running water. Leave the jars and lids to dry, upside down, in the oven. (Or you can clean the jars by putting them through the hot cycle of a dishwasher.)Carefully spoon the chutney into the sterilised jars and seal while hot. Store in a cool, dark place for about a month before eating, to let the flavours mellow.spiced-apple-and-date-chutney850ml (1 pt) cider vinegar450g 91lb) light muscovado sugar1.3 kg ( 3lb) Bramley apples, peeled, cored and chopped375g (13oz) stoned dates, chopped450g (1lb) onions, chopped250g (9oz) raisins3 tsp yellow mustard seeds1 tsp cayenne pepper2 tsp ground ginger2 tsp English mustard powder2 tsp saltPlace the cider vinegar and sugar in the pan. Bring to a boil, stirring until the sugar has dissolved. Add the remaining ingredients, stir well. Bring the mixture to a boil, then reduce the heat to a simmer and cook, stirring regularly until the chutney is well reduced and thick. Remember that chutneys thicken even more when cold.Spoon the chutney into warm sterilized jars and seal.Store in a cool dark place for 2 months before eating.BANANA CHUTNEY12 bananas250g dateslkg onions2 carrots2 tomatoes2 1/2 cups brown vinegar2 tablespoons curry powder500g brown sugar1 tablespoon salt1 tablespoon ground gingerPeel and slice onions: chop dates: peel and finely chopcarrots: peel and roughly chop tomatoes; peel and slicebananas. Combine all ingredients in pan. stir over lowheat until sugar is dissolved, bring to boil, reduce heat,simmer until chutney is thick, approx. 1 hour. Pour intohot sterilised jars; seal.HOT APPLE CHUTNEY2kg green apples (about 8 apples)lkg onions2 hot chillies1 clove garlic375g raisins125g preserved gingerlkg brown sugar4 cups white vinegar1 tablespoon salt1 tablespoon mixed spice2 teaspoons five spice powder1 tablespoon turmeric2 bay leavesPeel and core apples, chop into smpieces, peel and chop onions, seed andichop chillies, crush garlic, chop raisins!and ginger. Combine chopped ingredi-1ents with remaining ingredients in large!saucepan or boiler, mix well. Bring toiboil, reduce heat and boil gently, uncovered about 2 hours or until chutney islthick. Remove bayleaves, pour into!sterilized jars, seal.The mixture makes approximately1.75 litres (7 cups).Tomato Chutney1.5kg ripe tomatoes, washed, roughly chopped400g brown onions, chopped2 cups (500ml) apple cider vinegar2 cups (440g) caster sugar2 tsp brown mustard seeds11/2 tsp black peppercorns3 tsp saltPlace tomatoes, onions, vinegar, sugar, mustard seeds, peppercorns and salt in a large heavy-based non-aluminium saucepan. Stir over medium heat until sugar dissolves.Increase heat to high and bring to the boil. Reduce heat to medium and simmer, uncovered, stirring occasionally, for 2-21/2 hrs until the excess liquid evaporates and the mixture is thickSpoon the hot chutney into 4 or 5 x 1-cup sterilised jars. Seal immediately and stand upside down for 2 mins. Turn upright and cool. Label and date jars. Leave for at least 2 weeks to allow the flavours to develop. Store unopened jars in a cool, dark place away from direct sunlight for up to 2 months. Once opened, keep in the fridge for 4-6 weeks. Make sure to use a clean spoon each time you remove chutney from the jar to prevent mould from formingBeetroot Chutney Recipe1 kg beetroot2 onions, coarsely chopped2 teaspoons garlic (chopped)2 teaspoons freshly grated ginger 2 cups white wine vinegar500 ml caster sugar1 teaspoon cumin2 teaspoons cinnamon2 teaspoons ground cardamom1 teaspoon ground cloves3 green applesJuice of 1 lemonCook beetroot until tender, cool then peel and dice.Dice the Onions and Apples and place in a saucepan with the vinegar, sugar, garlic, ginger, spices and lemon juice and bring to the boil.Add the diced beetroot, bring back to the boil then simmer for around half an hour or until the mixture starts to gel and thicken.Bottle into sterilized glass jars and seal.Mango Ginger Chutneygredients 3 (about 1.5kg) just-ripe mangoes, peeled, stoned, coarsely chopped 2 brown onions, coarsely chopped 2 cups (500ml) cider vinegar 3 1/2 cups (750g) white sugar 2 tablespoons finely grated ginger 1 tablespoon sea salt flakes 1 teaspoon brown mustard seeds 1 teaspoon yellow mustard seeds 1 teaspoon mixed spice 1 teaspoon curry powder 1 teaspoon ground cumin 1/2 teaspoon ground clovesPlace all the ingredients in a large heavy-based saucepan. Place over high heat and bring to the boil. Reduce the heat to medium-low and cook, stirring occasionally (to help prevent the mixture sticking to the base), for 1 hour or until mixture thickens. Remove from heat.Step 2Ladle hot chutney among two sterilised preserving jars and seal immediately. Turn upside down for 2 minutes. Turn upright and set aside to cool completely. Label and date. Serve with curries or add to salad dressing for extra spice.Mango Apple Chutneygredients 4 large (about 550g each) ripe mangoes, peeled, flesh chopped 2 Granny Smith apples, peeled, cored, sliced 6 green shallots, chopped 400g (2 cups, firmly packed) soft brown sugar 100mls (5 tablespoons) malt vinegar 1 teaspoon ground ginger 2 small fresh red chillies, or to taste, de-seeded, finely chopped 1/4 teaspoon saltCombine mangoes and apples in a 3 litre (12 cup) capacity microwave-safe bowl. Cover with a lid or a double layer of plastic wrap and microwave for 6 minutes on High/850watts/100% or until apples are slightly softened.Step 2Remove the cover and stir in the green shallots, soft brown sugar, malt vinegar, ginger, red chillies and salt. Microwave, uncovered for 20-30 minutes on High/850watts/100%, stirring every 5 minutes, or until mixture is thick and only a small amount of liquid is left.Step 3Spoon into hot sterilized jars, seal while hot. Invert jars for 2 minutes then stand upright until cold. Store in a cool dry cupboard for up to 2 months. Keep in the fridge after opening.Date Chutney1 cinnamon stick 1 teaspoon whole cloves 300g fresh dates, pitted 3/4 cup malt vinegar 1/4 cup firmly packed brown sugar 1 teaspoon salt 2 tablespoons vegetable oilPlace cinnamon and cloves in muslin. Tie with kitchen string to form a parcel.Step 2Combine dates, vinegar, sugar, salt and oil in a saucepan over medium heat. Add spice parcel. Cook, stirring, forStep 3minutes or until mixture comes to the boil. Reduce heat to low. Simmer, partially covered, stirring occasionally, for 20 minutes or until dates are soft and mixture thick. Remove from heat. Cool. Remove and discard spice parcel. Serve.Sth African Tomato Chutney60 ml ( cup) olive oil1 large onion, finely chopped3 garlic cloves, crushed4 small tomatoes, finely chopped1 tbsp tomato paste tsp sugar cup firmly packed coriander leaves, chopped, plus sprigs, to serveHeat oil in a frying pan over high heat. Cook onion and garlic for 2 minutes or until softened. Stir in tomatoes and cook for a further 3 minutes or until softened. Add tomato paste, sugar and tsp salt.Reduce heat to medium and cook, stirring occasionally, for 5 minutes or until mixture thickens. Stir in coriander leaves, remove from heat and cool. Place sausages in bread rolls, spoon over tomato chutney and top with coriander sprigs to serve.Sweet tomato Jam1.2 kg peeled (see Note), seeded (about 2 kg whole) ripe tomatoes605 g (2 cups) caster sugar, warmed (see Note)60 ml ( cup) lemon juiceRoughly chop tomatoes and place in a large saucepan with sugar over medium heat. Cook, stirring, for 5 minutes or until sugar dissolves. Increase heat to high, bring to the boil and cook, stirring occasionally and removing any scum from the surface, for 15 minutes or until mixture thickens.Stir in lemon juice and cook for a further 10 minutes or until thick and mixture reaches 105C on a sugar thermometer. (Alternatively, to test if jam is at setting point, place a spoonful on a chilled saucer, then place in the fridge until cold. If it forms a skin and wrinkles when you touch it, it is at setting point.)Cool slightly, then pour into sterilised jars, leaving 3 mm at the top. Screw on lid tightly and invert while it cools to form a seal.Spread on bread and refrigerate after opening.Note To peel tomatoes, bring a large saucepan of water to the boil. Cut a small cross in the skin at the base of each tomato, then blanch, in batches, in boiling water for 20 seconds. Transfer to a bowl of iced water until cool. Peel and discard skins. Warm sugar by microwaving on 80 per cent power for 5 minutes, stirring halfway, or placing on an oven tray in a preheated 160C oven for 10 minutes; this helps the sugar to dissolve faster.