This one came about after discovering a load of windfall cooking apples on a Sunday morning walk during lockdown 2020. We also had some pears and a mango that needed using up, but the fruits are pretty interchangeable – just use what you’ve got or is on offer in the shops. It makes a deliciously sweet sticky chutney – perfect for the Christmas cheeseboard.

1250g fresh fruit, chopped into 1-2cm pieces – I used 1 overripe mango, plus approximately 50/50 mix apple and pear. You could also use courgettes, or anything else you’ve managed to find a glut of. It all cooks down anyway so really doesn’t matter if the fruit is imperfect.

200g dried fruit – I used 100g chopped dates and 100g raisins.

6cm fresh ginger, peeled and finely chopped

3 medium red onions, finely chopped

500g soft brown sugar

500ml cider vinegar

1 star anise

1/2 teaspoon ground cumin

2 teaspoons salt

1/2 teaspoon ground allspice

6 cloves

1 heaped teaspoon ground cinnamon

Instructions:

Put everything in a big pan and bring to the boil, stirring occasionally so it doesnt stick / burn.

Once boiling, reduce the heat to a simmer and continue to cook for around 1.5 hours until thickened.

While hot, put into sterile vinegar-safe jars e.g. recycled jam jars (I just put them through the dishwasher), put the lids on and leave to cool.

That’s it!