Make your own any-fruit chutney that lasts, paired with baked brie

how we eat

This recipe lets you use everything from tart backyard apples, to green tomatoes and even grapes.

There was a time when preserving the harvest was a matter of necessity. Even now that most fruit and vegetables are available year-round, in season or not, present-day recipes are still derived from generations-old canning instructions that require massive pots and yield dozens of jars.

There’s no need for that level of commitment – it’s far easier to chop and simmer enough fruit for a jar or two to keep in your fridge or freezer. So much of what’s in season right now – onions, peppers, tomatoes, apples, pears, grapes and stone fruit – is perfect for a sweet-tart chutney that lasts for a month in the fridge or longer in the freezer to serve with pakoras or cheese some time down t