If I can do this, anybody can!

CHUTNEY The original chutney of India (Hindi: chatni) was usually a relish made from fresh fruits and spices. During the colonial era the British took it home (along with curry dishes) to their Island, and thence to their other colonial possessions, including South Africa and the Caribbean Islands. During this long journey the concept changed, until the commercially made mango chutney 'Major Grey's chutney' became the British standard chutney. Major Grey is a probably mythical colonial British officer who loved curries and made his own chutney to accompany them (no one has a copyright on his name - anyone can use it). These commercially made cooked chutneys are still popular in Great Britain, and are usually made of fruit (usually mangos, apples or pears), onions and raisins simmered with vinegar, brown sugar and spices for about two hours. Chutneys are served with almost every meal in India, especially as relishes with curries, but also as sauces for hot dishes (especially meats). They can be fresh or cooked, and are made from a wide variety of ingredients. They range in flavor from sweet or sour, spicy or mild, or any combination of these; they can be thin or chunky and can be made with fruits or vegetables or both. Mangos, apples, pears, tamarind, onions, lemon, tomato, raisins, coconut, vinegar, sugar, honey, citrus peel, garlic, ginger, mint, turmeric, cinnamon, cilantro, and hot chilies are some of the ingredients used. (Not all together!) Cooked mango or papaya chutneys are common in the Caribbean, and chutneys are also widely used in South Africa. They have become increasingly popular in the U.S., especially with the rise in popularity of Caribbean curries. My chutney recipe.. Equal measurements of Courgettes Apples Onions Tomatoes about 300g of figs I came across in the cupboard! About 1pt of vinegar but just make sure pan doesn't get dry. 500g of sugar Spices of choice, but we like hot stuff! I added mustard, cloves, pepper sauce & turmeric Chop all ingrediants and put in large pan, with everything listed above. Gently bring to the boil, then simmer for a couple of hours. Keep an eye on the pan! You dont want anything burning. At some point the entire pan will just turn into chutney. When this happens it is ready to go into warm sterilized jars. Label! Leave for about 1 month, then enjoy with cooked meats or any savoury dish. I had some with my scrambled egg! I started making chutney about 5 years ago and this particular recipe was inspired by the River Cottage Cookbook! It is a way to use up surplus vegetables, or gluts. I can't wait for our gluts! I nearly lost the will to live when doing the labels. 8 to a page tec etc, templates, in the end, just made them simple. Beetroot............simple pickled, after boiled until tender.