An article from our newsletter on good ways to use up a glut of veg has been the catalyst for a rich chutney-making phase at Lee Greens. Our chief chutney creator is Tash, who's made a wonderful batch. The following recipe is simple and versatile, accommodating any surplus veg which you may want to use up. Add a chilli to the mix for some additional heat - Tash's homegrown chillis provided requisite fire.
Simply add all the ingredients into a pot and slowly bring it to a simmer (you don’t want to burn anything) and keep it cooking until you can sniff it without choking on vinegar fumes, the veg looks dark and glossy and the hardest veg has softened. Then simply spoon into sterilised jars and enjoy! Tash suggests leaving it to mature for a month or two.