Winter veg chutney - Kitchen Garden Magazine

Root crops don’t lend themselves to many preserving possibilities – so when I spotted both swede and carrot amongst the ingredients of the market-leading ‘pickle’ brand, I attempted to reverse-engineer the recipe. But when I tasted my first batch, it wasn’t that like the original… it was much nicer. So I abandoned the attempt to replicate it, and developed the ingredients into a proper chutney.

Ingredients (makes four 454g/1lb jars)

200g (7oz) swede (prepared weight), peeled and cut into 1cm (½in) dice

Article continues below...
Advert

Enjoy more Kitchen Garden reading in the monthly magazine.
Click here to subscribe & save.

200g (7oz) carrot, cut into 1cm (½in) dice

100g (3½oz) cauliflower (prepared weight), separated into tiny florets

100g (3½oz) marrow/courgette, cut into 1cm (½in) dice

Article continues below...
Advert

250g (9oz) onions, peeled and finely chopped

150g (5½oz) gherkins (fresh or pickled), cut into 1cm (½in) dice

200g (7oz) apples (prepared weight), peeled, cored and cut into 1cm (½in) dice

Article continues below...
Advert

150g (5½oz) dates, cut into 1cm dice

250g (9oz) soft dark brown sugar

600ml (1pt) malt vinegar

Article continues below...
Advert

2 tbsp lemon juice

3 cloves garlic, peeled and crushed

2 tsp pickling spice, tied into a piece of muslin

½ tbsp mustard powder

½ tsp freshly ground black pepper

¼ tsp salt

1. Boil or steam the swede until it is just tender.

2. Put the swede and all of the other ingredients into a heavy-bottomed pan and bring them to the boil, stirring until the sugar has dissolved.

3. Reduce the heat to a simmer and let the mixture cook, uncovered, for about an hour, until all the vegetables are tender and the mixture has the consistency of jam.

4. Remove the bag of pickling spice. Spoon the hot chutney into warmed sterilised jars and seal them straight away.

Enjoy more Kitchen Garden reading in the monthly magazine. Click here to subscribe.

Sign-up to the Kitchen Garden Magazine Newsletter

Enter your e-mail address below to see a free digital back issue of Kitchen Garden Magazine and get regular updates straight to your inbox…

You can unsubscribe at any time.

Steve Ott

Steve Ott is editor of Kitchen Garden magazine and started his career as a professional grower, producing everything from cut flowers to vegetables. He has been growing fruit and veg all his life and spends most of his spare time in his garden in the East Midlands. He loves to experiment with crops and varieties he has never grown before and when he isn’t gardening is to be found out in the countryside bird watching and walking his dog Ted.