If you’re anything like me, you’ll love the idea of making your own chutney, but a) don’t want to fill your house for weeks with the aroma of vinegar, and b) would rather not tip half a kilo of sugar into your preserves.
So here is my tried, tested (and very much approved!) No-Cook Spiced Autumn Chutney.
It just loves a bowl of crunchy, spicy chickpeas.
So what’s so great about this recipe? Well, it’s:
- so, so simple to make! Chop, stir, jar;
- fresh, spiced, juicy and savoury;
- refined sugar-free (and low in the sugar that is in there);
- oil-free, gluten-free, preservative-free and cook-free;
- incredibly versatile – eat it after a couple of days as a salsa or crunchy chutney, or wait a few weeks to spread on oatcakes; and
- delicious with lots of dishes: think curries, lentil bowls or even wraps!
These jars of chutney really do smell and taste so seasonal; every time I open one to take out a little spoonful (or three!) I get even more excited about the blustering leaves outside and cosy evenings to come. Isn’t it wonderful how something so simple can do that?
I think it’s the apple and the last of the summer’s courgette that do it, subtly warmed by some chilli.
And I hate to mention it this early (I don’t, I’m lying), but everyone loves a home made gift at Christmas – or even for Halloween (the best time of the year) – and something like a jar of this chutney is ideal.
A lovely, thoughtful gift for your loved ones, no house smelling of vinegar for you.
For a little bonus, if you’re wondering what I’ve served the chutney with in these pictures, I made a super-quick and tasty lunch with some chickpeas and spinach:
- Heat 1 tbsp of good oil in a pan. Add a drained tin of chickpeas and stir to coat in the oil.
- Add 1 tsp each of chilli flakes, garam masala and ground cumin to the pan, together with a squeeze of lemon juice.
- Cook for 10 minutes, or until crisp and golden. Throw in a couple of handfuls of fresh spinach, stir until wilted and serve!
This makes a great weekend lunch, and is ideal for weekday lunch boxes.
What are your favourite Autumn chutney flavours?
- 1 small courgette
- ½ a red onion
- 1 garlic clove
- 8 baby plum tomatoes (or 1 regular tomato)
- 3 small apricots
- 1 apple
- 1 tsp black mustard seeds
- ½ tsp chilli flakes
- ½ tsp ground cumin
- Pinch of good salt
- 3 tbsp apple cider vinegar
- 1½ tbsp maple syrup
- Core the apple and de-stone the apricots.
- Chop all the fruits and vegetables to similar sized pieces - no larger than 1cm.
- Combine all the ingredients in a bowl and mix well. Transfer into sterilised jars (I use two 500ml mason jars).
- Store in the fridge. Shake-up the jars every few days. The chutney will be ready to eat after 3 days, but will keep for weeks!
- This recipe makes about 1 litre.
For something spicy to serve this with, how about a Whole Roasted Cauliflower?