Ruby Red Christmas Chutney

I had lots of bits and pieces needing using up, and decided to make a chuckitin chutney ... but the result this time was so stupendous I just had to share the recipe, hot from the hob. It smells glorious, is a rich ruby red colour and already tastes divine, although some might prefer more spice than I've added!

Here goes:

approx. 2.5 lb. mix of

pears (gift from my daughter's friend)
apples (scrumped from the middle of a thorny thicket, ouch!)
plums (I had 2.5 languishing in the fruit bowl!)
3 small beetroot (already cooked, demanding attention!)
small marrow (thought I'd planted all courgettes, so what a shock these were!)
tomatoes (just a handful, beginning to split)
4 oz. raisins
about 4 oz. mixed rasps and brambles (picked yesterday and needing to be used up)
2 onions
1 teaspoon salt
1 teaspoon cinnamon
2 teaspoons pickling spice + 2 star anise, in muslin bag
just over half pint malt vinegar
dash of balsamic vinegar, begging to be used up
about 12 oz. white sugar

Peel, chop, deseed as usual, simmer all veg and raisins in half vinegar with spices and salt  till soft. Add rest of vinegar and the sugar and cook till nice and thick.

It's sure to be wonderful by Christmas. Would need to be made a bit earlier for Thanksgiving!

Bon Appetit!   Jean x

That sounds like you look into my fridge, the names great sounds like a must for later this weeks - thaks for the idea

Glad you tried it out. What a compliment! No worries about the plums, that's the beauty of using bits and bobs. I guess that as long as there's nothing else with a powerful flavour to outdo the raspberries, it'll taste the same but different!  Am being very good and leaving it to mature until Christmas!