Before I had my first vegbox, about 12 years ago now, I’d always made a few chutneys, because I love the mix of sweet and sour flavours, and their versatility. With my vegbox, I started making more chutneys and pickles to use up any gluts. Now they’ve become a staple in my kitchen cupboard.
Chutneys are one of the simplest of all the preserving kits we’re selling alongside the vegboxes. A bit of peeling and chopping, then let it all simmer gently away until you have a sticky, aromatic concoction. With our ready-weighed spice bags there’s no risk of over or under-spicing, so they’re great for beginners, or for those who don’t like to buy jars of spices and then find them a year later, languishing and stale in the back of the cupboard.
With its warm spices, you might think our new red onion and raisin chutney is more suited to wintry suppers, but if you make it now, it’ll mature in time to be a great addition to a summer spread. Take it on picnics; it’s good with pork pie or cheeses, or serve alongside barbecued meats. For veggies, try one of our giant portobello mushrooms, char-grilled and served on a griddled warm bun with a slick of mayo, preferably a garlic one, topped with a good dollop of chutney.
I’m making my jars now, while the days are still promising much, and squirreling them away for summer feasts on the river Dart and balmy seaside barbecues. Or, if the weather’s like last year, I’ll brave the beach in a mac, shovel in a quick cheese and chutney doorstop, head to the nearest pub to dry off and save most of the jars for bonfire night sausages.