Allotment Chutney Recipe

Make the most of your homegrown veggies with this delicious, tangy Allotment Chutney! Packed with seasonal produce, this chutney is perfect for adding flavour to cheese boards, sandwiches, and more. Here’s a simple recipe that transforms your garden’s bounty into a tasty condiment.

Ingredients:

  • 1 kg mixed vegetables (courgettes, tomatoes, onions, apples, and peppers)
  • 300 g raisins or sultanas
  • 2 cloves garlic, minced
  • 250 g soft brown sugar
  • 500 ml malt vinegar (or apple cider vinegar for a milder flavor)
  • 1 tsp mustard seeds
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1 tsp ground allspice
  • 1 tsp salt
  • 1–2 fresh red chilies (optional, for a bit of heat)

Instructions:

  1. Prepare the Vegetables:

    • Wash and roughly chop the vegetables into small, even pieces. The variety is up to you, but popular choices include courgettes, tomatoes, onions, and apples. This recipe is flexible, so use whatever is abundant in your allotment.

  2. Cook the Chutney Base:

    • In a large, heavy-bottomed pot, add the chopped vegetables, minced garlic, raisins, and vinegar.
    • Stir in the sugar, mustard seeds, ground ginger, cinnamon, allspice, and salt.

  3. Simmer and Cook:

    • Bring the mixture to a boil, then reduce the heat to a gentle simmer.
    • Cook for 1–1.5 hours, stirring occasionally to prevent sticking. You want the mixture to thicken and the vegetables to break down into a chunky, jam-like consistency.

  4. Add Chilies (Optional):

    • If you like a bit of heat in your chutney, finely chop the red chilies and stir them into the mixture during the final 20 minutes of cooking.

  5. Check the Consistency:

    • Once the chutney has thickened and no excess liquid remains, it’s ready. You should be able to draw a spoon through the mixture, leaving a clear path in the pan.

  6. Sterilize Jars:

    • While the chutney is cooking, sterilize your jars by washing them in hot soapy water, rinsing thoroughly, and drying them in a low oven (around 140°C or 285°F) for 10–15 minutes.

  7. Jar the Chutney:

    • Carefully spoon the hot chutney into the sterilized jars, filling them almost to the top. Seal immediately with sterilized lids.

  8. Store and Enjoy:

    • Allow the chutney to cool, then store in a cool, dark place. It will improve in flavour as it matures, so try to resist opening for at least 4 weeks. Once opened, store in the fridge and consume within 2–3 months.

Serving Suggestions:

  • Pair with a strong cheddar, crusty bread, or cold meats.
  • Use as a tangy addition to sandwiches or wraps.
  • Perfect for a homemade cheese board or ploughman’s lunch.