Winter almost here in New Zealand - what chutney relish can I make in winter?

[Suzanne Early]

Hi. Winter is almost here in New Zealand with jack frost appearing. Whilst its lovely to pull the curtins and enjoy a roaring fire, Im left wondering what to do after my first ever season of making chutney, thanks to Fathers excess tomatoes. Ive had some success and failures as I have gone along. This has found me addicted and eating my chutney all the time! So do people make chutney/relish over winter? If so, what vegetables or fruit do they use? All ideas welcome Thanks, Suzie

[susieq100]

We tend to make chutneys and relishes with surplus crops from garden or allotment, so the choice is a bit restricted in the winter! I always think of chutney as 'savoury jam' - providing you have vinegar and sugar I reckon you can make chutney out of almost anything! I did some 'allotment chutney' last year - that was onions, some garlic, courgettes, green beans, some tomatoes, some sultanas (they weren't surplus!) and a few greengages. I spiced it up with chilli and coriander. It was lovely - I think so long as you get your basic proportions right, you can use almost any 'soft' vegetable or fruit as a base.

[Hilary B]

I'd go with what susieq100 says. If all else fails, see what is going cheap in the shops ('reduced for quick sale' or equivalent). I would say you MUST include onions, but after that any veg/fruit combination that is cheap enough, and make sure the vinegar/sugar proportions to total fruit/veg are as per a recipe that worked well.

[Suzanne Early]

Thank you for your suggestions, they are appreciated!

[endymion]

I know your winter doesn't coincide with Christmas, but why not make a lovely Christmas Chutney using apples, dried fruit and "warm" spices - including maybe cinnamon or allspice and perhaps some ginger?

[bearded bloke]

Have you had a look around the season to taste section on here ? loads of ideas & recipes