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Vegetable chutney
Makes: 6 - 7 jars (about 3kg)
Prep time: 1 hr 15 minsTotal time: 
Recipe photograph by Stuart West
Vegetable chutney
You can mix and match different veg in this chutney, but make sure to include the Bramley apples as these break down to form the ‘saucy’ element of this spicy preserve
Makes: 6 - 7 jars (about 3kg)
Prep time: 1 hr 15 minsTotal time:
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Nutritional information (1 tbsp)
Calories
15Kcal
Fat
0gr
Saturates
0gr
Carbs
3gr
Sugars
3gr
Fibre
0gr
Protein
0gr
Salt
0.05gr
Mitzie Wilson
Mitzie Wilson is a food writer, baker and our former Acting Food Director. Mitzie has been writing recipes for magazines for over 30 years, and was editor of BBC Good Food and Delicious. Her particular speciality is creating show-stopping bakes.
Mitzie Wilson
Mitzie Wilson is a food writer, baker and our former Acting Food Director. Mitzie has been writing recipes for magazines for over 30 years, and was editor of BBC Good Food and Delicious. Her particular speciality is creating show-stopping bakes.
Ingredients
- 1kg Bramley cooking apples
- 350g carrots
- 350g swede
- 1 medium raw beetroot (about 150g)
- 1 small cauliflower (to yield about 350g florets)
- 2 medium onions, peeled
- 2 medium courgettes (about 200g each)
- 125g dried apricots, chopped, or sultanas
- 4 garlic cloves, crushed
- 200g light muscovado sugar
- 5 tbsp black treacle
- 1 tsp fine sea salt
- 4 tbsp lemon juice (from about 2 lemons)
- 350ml distilled pickling vinegar
- 1 tbsp Worcestershire sauce*
- 2 tsp mustard seeds
- 1 tsp dried chilli flakes
- 1 tsp ground allspice
- 2 tsp cornflour
Step by step
Get ahead
Unopened jars keep for at least a year in a cool dark place. Store in the fridge after opening.
- Peel the Bramley apples, then cut out the cores, chop roughly and add to a large preserving pan. Peel the carrots, swede and beetroot and slice thinly, then cut into small dice (roughly 6-7mm). Break the cauliflower into tiny florets and finely chop the onion and courgette.
- Add all the vegetables and the apricots or sultanas to the pan with 250ml water, then stir in all of the remaining ingredients except for the cornflour. Bring up to the boil, then reduce the heat so that the mixture simmers fairly briskly for 1 hour, or until the vegetables are tender and the liquid has reduced by half – if you drag a wooden spoon across the base of the pan it should leave a path for a couple of seconds, rather than instantly re-filling.
- Using an electric hand blender, blend the mixture for a few seconds so that about a third of the mixture is finely chopped and the rest still retains plenty of chunks (or place a third in the food processor and blend briefly – you don’t want it to be a completely smooth purée). Mix the cornflour with a little cold water, then stir this into the chutney and bring back to the boil. Cook for 2-3 minutes until thickened.
-
Spoon into hot sterilised jars and screw on sterilised lids. Label when cool. The chutney is best left for at least a month to mature before eating, as the flavours will develop and the vinegariness will mellow.
*Use Henderson’s Relish instead of Worcestershire sauce for vegetarians/vegans.TipSterilising and sealing:
Wash jars and bottles with very hot soapy water, then rinse and place in a warm oven (160°C, fan 140°C, gas 3) for 10 minutes. Always fill jars to the brim, then cover either with sterilised twist lids, or with waxed discs and cellophane covers. Label when cold. Store in a cool dark place (or as directed in the recipe).