Right about now is the best time to start thinking about getting some things together for Christmas, and this chutney is one of those things you’ll be quietly smug that you made way back in November when you spoon some of it onto a plate next to some cheese during that weird, dead week between Christmas and New Year.
This is a traditional recipe that’s described as ‘pub style’, which I think means that it’s got beer in it and nothing more. It makes a huge amount, at least four big jars, but recipes like this aren’t really practical to make in very small quantities, so be prepared to give some away.
Preparation is simple. All you need is a big pan and a bit of patience with a knife.