It’s time to clean out the greenhouse and polytunnel, and I always end up with lots of produce to preserve. I’ve been making chutney with the contents of the polytunnel:
3 red bell peppers
3 green bell peppers
450 gm tomatoes, quartered or halved, depending on size
350 gm onions, chopped
450 gm apples, peeled, chopped and cored
225 gm demerara sugar
1 tsp. allspice
425 ml malt vinegar
1 tsp. peppercorns
½ tsp. mustard seeds
Tie the peppercorns and mustard seeds in a muslin bag. Chop the peppers finely. Combine all the ingredients in a pan, bring to the boil and simmer for around 1 ½ hours until soft and pulpy. The mixture should reduce considerably by the end of cooking, by around a half. Remove the spice bag. Turn into clean warm jars.
© Anna Franklin, 2020
