This apple chutney has a tangy, sweet flavour which is perfect with cheeses such as cheddar, cheshire or white stilton. Put all the ingredients into a preserving pan. Slowly bring to the boil ...

Turn the heat down and simmer for around 1 hour, stirring from time to time. After an hour the chutney should be good and thick. Scrape out the chutney into sterilized jars and seal. Leave to cool ...

apples, mustard, ginger, vinegar and cayenne pepper in a pan and, over a low heat, dissolve the sugar. Bring to the boil and add the mangoes. Simmer for 30 minutes until the chutney is thick and ...