The Best Chutneys To Make At Home

Finely chop the fennel bulbs and all the other ingredients into pieces no bigger than 1cm. Combine in a pan with the vinegar, sugar, salt and spices.

Gently simmer until the sugar is dissolved and it’s rich and thick in texture.

Fill the sterilised jars. Place the top on tightly. Store in a cool dark space. Eat with a Ploughman’s, charcuterie or cheese board.

Put the mint and coriander, garlic, and chillies in a blender with 1-2 tbsp of water and pulse until you have a soft, spoon-able consistency.

Add the salt and sugar and lemon juice and zest. Transfer to an airtight clean jar and pop in the fridge with a drizzle of oil to seal the top. This will keep for a few days.

Remove the skin from the pineapple, apple and ginger. Grate the ginger, and finely chop the pineapple into equal-sized cubes. You could very briefly blitz the pineapple and ginger, so you have a finely chopped mix.

Mix all the ingredients together and gently simmer in a pan, until it thickens. Let it cool.

Pour into sterilised jars. Seal at once or when cooled, eat with cocktail sausages, or a smorgasbord of cheese and meats.

In a saucepan or preserving pan, mix all the ingredients and gently simmer with 1 tbsp of water. Add the salt.

After 10 minutes, mix the cornflour with the cold water in a mug, following the instructions on the back of the packet. Stir the paste into the pan mix until smooth and thick. Once thick, turn off the hob as you want the veg to still have some bite.

To finish, spoon into sterilised jars.