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This is the easiest chutney recipe I know and it tastes delicious, just like a traditional one that’s been bubbling over a hot stove for ages. To sterilise the jam jars, either run them through a hot dishwasher cycle, or wash them, stand them on a baking sheet and place in a cool oven, 140°C (275°F) gas mark 1, for 10–15 minutes or until they are dry.

MAKES 3 KG (7LB)

450g (1lb) stoneless dates

450g (1lb) sultanas

450g (1lb) apples, peeled

450g (1lb) onions

450g (1lb) dark muscovado sugar

575ml (1 pint) vinegar (I use cider vinegar)

1 tsp salt

freshly ground black pepper

dash of cayenne pepper, allspice and ground ginger

Finely chop the first four ingredients in a food processor or by hand, then stir in the sugar and vinegar.

Add the salt, some pepper, and a pinch each of cayenne, allspice and ground ginger.

Leave the mixture to stand for 24 hours, giving it a stir from time to time, then spoon into sterilised jars and seal. Store in a cool, dry place. It keeps very well, just like a traditional chutney.