Chutneys and Pickles

I always like a pickle or chutney in a ham or cheese sandwich, or with my ploughman’s lunch. Here are a few of my favourites, which certainly have their own distinctive flavours. The grape is sweet without being sickly, and the tomato is more savoury and sharp. The piccalilli is a combination of both but also has a spicy finish. One thing’s for sure, they’re all delicious.

You will need a large pan or preserving pan for making chutneys. The best jars to use for this are Kilner jars with rubber seals. If you are using a screw-top lid, keep the chutneys chilled and they’ll last a lot longer. Do not use metal lids as they react with the acid in the vinegar.