Chutneys and relishes an ideal way to jazz up leftovers – and will reduce the need to use salt. Here are some recipes to help use up leftovers at any time of the year.

Ingredients - Serves

Makes 70 servings (each serving = 1 tablespoon)

• 450g / 1lb onions, peeled and chopped
• 5 tablespoons of water
• 900g / 2lb cooking apples, peeled, cored and chopped
• 700g /1½lb pears, peeled, cored and chopped
• 85g / 3oz dates, stoned and chopped
• 570ml / 1 pint cider vinegar
• 1 teaspoon ground cinnamon
• 1 teaspoon cayenne pepper

Method

1. Put the onions and the water in a large heavy-based pan
2. Bring to the boil and simmer until soft
3. Add the apples and pears and continue cooking gently for 15-20 minutes
4. Add the dates, spices and the vinegar
5. Cook, stirring occasionally until the chutney becomes really thick
6. Sterilise jars: Be careful when you are using jars to store chutney and other foods. Jam jars need to be very clean
7. To sterilise jars, wash in soapy water, rinse well and then place in a cool oven - 125°C/250°F/Gas ½ - for 15-20 minutes
8. When ready, pour the chutney into the sterilised jars using a clean jug, cover with waxed discs and jam pot covers or lids leave to mature for a week or longer

Serve this chutney instead of cranberry sauce at your Christmas dinner; with some cheeses after dinner or spread in a turkey leftover sandwich!

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