A sticky, delicious chutney that’s great with cheese and barbecued meats. Choose fruit that is not too ripe if you’d like it to keep some of its shape.
- Prepare15 mins
- Cook45 mins
- Total time1 hr
Place the onions, vinegar and chillies in a large heavy-based pan, then bring to the boil over a high heat.
Meanwhile, toast the mustard seeds in a dry frying pan over a low heat for 1-2 minutes, until they start to pop and release their aroma. Add to the onions with the ginger and allspice, then lower the heat to a simmer.
Cut the fruit into wedges, discard the stones, and add to the pan. Give everything a good stir and simmer gently for 20 minutes, stirring occasionally. Tip in the sugar, stir until dissolved then simmer for 15-20 minutes more, until thick and jammy
Spoon into sterilised jars (see tip) and keep in the fridge for up to 1 month.
To sterilise jars, wash them and the (nonreactive metal or glass) lids in hot soapy water, then rinse and drain. Put onto a baking tray and heat in the oven for 15 minutes at 160ºC, gas mark 3. If your jars or lids have rubber seals, simmer in a pan of water for 10 minutes to sterilise. Fill and close the jars while the chutney is hot and the jars and lids are still warm.