If you find yourself with an unexpected glut of something unusual, join John Harrison over at Allotment Garden where his wife Val has a fantastic collection of preserves. When it comes to successful chutney, they remind us that the produce used can be less than perfect (misshapen or damaged fruit and veg is fine), but the quality of the vinegar is vital. John says the vinegar “must have an acetic acid content of at least 5%.” We loved this old-school recipe for turnip chutney to spice up a plate of cold meats. Visit Allotment Garden for the full method.
Tried this recipe?Let us know how it was!