500 g fresh mango (cubed)
2 tbsp salt
300 ml water
225g brown sugar
225 ml vinegar
1 tsp fresh ginger root, finely chopped
1 tsp fresh garlic, fineely chopped
1 tsp chilli powder
1 cinnamon stick
30g raisins
50g dates (stoned)

Add the salt to the cubed mango and leave in a large bowl overnight. Drain the liquid from the bowl in  the morning and set the mangoes aside.

Bring the sugar and vinegar to the boil in a large saucepan over a low heat, stirring. Gradually add the mango cubes to the sugar, stirring to coat the mango in the mixture.

Add the ginger, garlic, chilli powder, cinnamon sticks, raisins and the dates and bring to the boil again, stirring occasionally. Reduce the heat and cook for about 1 hour or until the mixture thickens. Remove from the heat and leave to cool.

Remove the cinnamon sticks and discard. Spoon the chutney into clean, dry jars and cover tightly with lids. Leave in a cool place for the flavours to fully develop.

500g Bramley apples, peeled
500g raw beetroot, peeled
375g onions, peeled
2-5cm piece fresh ginger
2 cloves garlic, crushed
2 large oranges
2 red chillies, finely diced
1 tsp paprika
1 tsp crushed coriander seeds
250g dark muscovado sugar
450ml Red Wine Vinegar

Coarsely grate the apples, beetroot, onions, ginger and garlic and place in a large, wide-based saucepan or preserving pan. Grate the orange rind into the pan, then using a sharp knife, cut off the peel and pith and discard. Roughly chop the orange flesh into the pan with all the spices and vinegar.

Bring the mixture to the boil, then reduce the heat and let it simmer for 45 mins. When the liquid has reduced and the mixture is thick but still a little juicy, it is ready to pot.

Take off the heat and while the chutney is still hot, spoon into cooled, sterilised jars then seal and label.

Keeps up to 6 months. Keep refrigerated once opened.