Now that summer's over, pick the last of your homegrown veg, get those jars ready, and pickle them for later use.
Still got a glut of veg left? Why not try putting it in a tasty, tangy chutney? Here are five great recipes.
Tomato and pineapple chutney
A spicy, fruity chutney made with tomato, pineapple and red onion. This one is spiced with chilli flakes and black onion seeds plus a few curry leaves. A good chutney to serve with poppadoms and naan bread.
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Runner bean and courgette chutney
If your beans got out of hand this year and have got large and too tough to eat, make them into chutney with courgettes. Seasoned with mustard powder, turmeric and coriander seeds, there's a modicum of heat as well as a burst of cooking apples. Good with crackers and blue cheeses.
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Green tomato chutney
Tangy green tomatoes, lemons, cider vinegar and fresh red chillies make this chutney absolutely delicious. It's cooked with a bag of spices containing allspice, peppercorns, cinnamon, coriander seeds and cloves, whose flavours seep into the mixture. Try serving with cold slices of pork or chicken with a green salad, or slathered across a pork pie.
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Carrot and almond chutney
An unusual chutney. Carrots aren't the first vegetable to spring to mind when we're talking about chutney, but the ginger root and citrus flavours finish the job well. Try serving this one with crackers and cheeses such as gouda, wensleydale or a nice mature cheddar.
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Butternut squash chutney
Butternut squash is available fresh later in the year, so don't worry about making this chutney (pictured at the top) just yet. However, come November, bear this one in mind – it's made with desiccated coconut and almonds for a nutty, well-rounded flavour. Great spooned onto big hunks of bread with a ploughman's lunch.
Remember to thoroughly wash and sterilise all your jars before storing chutney in them, and ensure they have lids that fit.
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