Hugh Fearnley-Whittingstall’s Glutney

Name: Hugh Fearnley-Whittingstall’s Glutney
Prep time: 60 min
Cook time: 60 min
Yield: 5
Cuisine: British
Ingredients: 675g courgettes and marrow or pumpkin, peeled and diced into 1cm pieces; 675g over-ripe plums, stoned and chopped (or 675g over-ripe tomatoes, skinned and chopped); 675g bruised or shrivelled apples; 250g onions, peeled and roughly chopped; 375ml white wine or cider vinegar; 200ml water; ½ tsp dried chilli flakes; ½ tsp ground ginger; ½ tsp each of cloves, black peppercorns and coriander seeds; ½ tsp salt; 250g raisins and other dried fruits; 250g light brown sugar

Serves: 5

Ready in: 60 mins +

Know your nutrients

Calories

489 -

Fat

1.6g -

Saturates

0.3g -

Sugars

114.1g -

Salt

0.56g -

Protein

5.1g -

Carbs

116.2g -

Fibre

8.9g -

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Homemade chutneys are delicious accompaniments to have on hand, and this 'glutney' is also a great way of using up surplus fruit and veg. You can change up the produce used in this recipe with whatever is in season and plentiful. This recipe makes enough to fill about 10 jars, so you can always reduce the quantities if you don't want to make quite such a big batch.

Hugh Fearnley-Whittingstall’s Glutney Recipe: Veggie

Ingredients
Method

Ingredients:

675g courgettes and marrow or pumpkin, peeled and diced into 1cm pieces
675g over-ripe plums, stoned and chopped (or 675g over-ripe tomatoes, skinned and chopped)
675g bruised or shrivelled apples
250g onions, peeled and roughly chopped
375ml white wine or cider vinegar
200ml water
½ tsp dried chilli flakes
½ tsp ground ginger
½ tsp each of cloves, black peppercorns and coriander seeds
½ 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 this 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 from 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 through 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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