Chutney is one of the best ways to use up the late summer glut of vegetables and fruit. Make one of these and you'll be enjoying a blob of something special on pies, curries and cold meats right up to Christmas.
Valentine Warner declares, "a fridge without chutney is like a car without a spare tyre" - and we quite agree. This recipe (pictured above) was given to him by two Australian ladies who run a cafe in North Cornwall. It keeps things simple by using runner beans and onions. Oomph is added with vinegar, turmeric, mustard powder, sugar and salt. There's some debate on the recipe page as to whether it's a true chutney or more a piccalilli. What do you think?
Got any green tomatoes left on the vine? Then this recipe from Oded Schwartz is for you. If not, you could try substituting red tomatoes in (let us know how you get on). There's apples in there too, and chillies for a nip of heat. Perfect in a mature cheddar sandwich.
An interesting take on a chutney, again from Oded. This orange beauty is chock-a-block with flaked almonds, fresh ginger root, grated carrots, and citrus. Again, best served with cold meats or pies, or just spread on toast.
Chutneys are a key part of Indian food, and this recipe from Vinod Patel for tomato chutney goes perfectly with the classic onion bhaji. Though called a chutney, it's more like a salsa, and best made fresh and eaten straight away, rather than preserved. Feel free to up the chilli if you like things hotter.
Left to grow too large, runner beans have a tendency to become stringy. It's often difficult to eat them as fast as they grow. This chutney is an ideal way to use up larger beans, says Caroline Bretherton. Just don't be tempted to add broccoli like reader Pelenna Kay tells us in the comments section - she's still struggling to finish it!
One more for the festive season than autumn this, but still worth a mention. It's a wonderfully fruity and seasonal chutney to go perfectly with Potted stilton. You could adapt it for autumn by trying something like damsons instead of cranberries. Christmas, eh? Starts earlier and earlier every year.
Finally, have a look at this story: Meet the brains behind Britain’s most sustainable chutney. It shows you can build a social enterprise business out of leftover and unwanted veg.
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