With the late summer fruits starting to ripen on the trees (and fall off in the wind), this recipe is great for using up a glut of apples and plums. I actually used the last of last years frozen stewed plums from the freezer, and some windfall apples. The relative quantities of plums and apples can be easily altered within reason.

  Click here for the Plum and Apple Chutney recipe in more detail.

As part of using up the ongoing glut of rhubarb in the garden, and having already made rhubarb and ginger jam, chutney was next on the list. I never usually make chutney at this time of year, it tends to be the sort of thing I submit vegetables to at the end of their life, such as green tomatoes, huge marrows and windfall apples. It seems slightly unfair on the excited spring shoots to confine them to several hours of simmering in vinegar, but we do get through a lot of chutney over the year and a new flavour will be eagerly looked forward to when it's ready.

The recipe I used was adapted from the one at the thefoody.com, as recommended on the grow your own forums.