Laura's fruity chutney

• plum↗900g g
• Bramley apples↗2

  (about 550g/1lb 4oz)

• pear↗450g g
• mango↗1large
• muscovado sugar↗900g g
• cider vinegar↗500ml bottle ml
• onions↗2medium

  (not red)

• chopped stem ginger85g g

  (from a jar of ginger in syrup, or crystallized)

• garlic cloves↗3

  finely chopped

• mustard seed1 tbsp tbsp
• ground coriander↗1rounded tsp tsp
• crushed dried chillies↗1 tsp tsp
• salt↗1 tsp tsp
• cinnamon stick↗1

Step-by-step instructions

1. 1

   Halve, stone and chop the plums (about the same size as you would for an apple pie – not too big, not too small). Drop them into a large saucepan. Core, peel and chop the apples and pears in the same way. Peel, stone and chop the mango. Put all the fruit in the pan.

2. 2

   Stir sugar, vinegar, onions, ginger, garlic, mustard seeds, coriander, crushed chillies and salt into the pan, then drop the cinnamon stick on top. Heat slowly for about 20 mins, giving an occasional stir, until the sugar has dissolved. Now leave the chutney to simmer at a steady pace, without a lid, stirring occasionally until reduced and thickened, but still with a nice balance of syrupy juice. This will take about 1½ hrs. You don’t want to cook it until all the liquid has gone, as it will thicken once it cools. Discard the cinnamon stick.

3. 3

   Using a heatproof jug, pour the chutney while still hot into sterilised jars. It will keep for about a year in a cool, dry place.