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Chutney (Glutney)

Today I’m making chutney.

Going on holiday last week meant that courgettes had turned into marrows, perfect for making “Glutney” from my favourite preserving recipe book Preserves: River Cottage Handbook No.2.

Slipped into the page with the Glutney recipe I found a piece of paper with our own variation written on it, for “Aliss’s Chopped Chutney” so I thought I’d share that recipe here – and the photo it brought back memories of, 5yr old Jorge stirring the huge pan of chutney.



4kg peaches
2kg apples
1.3kg onions
1kg sultanas
24 cloves
200g finely chopped root ginger
8tsp black peppercorns
4tsp coriander seed
2 tsp chopped dried piri-piri (including seeds)
2l white wine vinegar
2kg brown sugar

Put all the ingredients into a big pan, stir well, and bring to the boil.
Simmer for 3 hours or more, stirring occassionally.
The River Cottage Preserves book says: “It’s ready when it’s glossy, thick, rich in colour and well reduced – but with chunks of fruit still easily discernible. It is thick enough if, when you draw a wooden spoon through it, the chutney parts to reveal the base of the pan for a few seconds”.

Pot whilst warm into sterilised jars, packing down with the back of a spoon to remove any air pockets. Seal with vinegar-proof lids and store in a cool, dark place for a couple of months to mature. Use within 2 years.

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