Try bubbling up windfall fruit with sugar to make delicious chutneys or relishes for the winter months – it’s easier than you might think. Plums, pears, blackberries, tomatoes and mangoes are just some of the fruits that take well to being cooked into a syrupy spread. Enjoy these chutneys with your favourite British cheeses, cold meats and home-made pork pies. They’ll also make a classic match with a spicy Indian curry and rice; or as a dip with poppadums, samosas or onion bhajis. It’s best to use a heavy duty preserving pan if you have one, otherwise a heavy-based saucepan will do the trick. Remember to sterilise the jam jars with boiling water before securing with waxed discs and lids. Stored this way they can be kept for up to six months.
If you're a fan of fruity mango chutney, you'll love Madhur Jaffrey's apple, peach, apricot and sultana chutney - great served with curry or a few crisp poppadums for dipping...
For an autumn treat, try this simple recipe for a spicy blackberry chutney, delicious served with cheese
Make the most of autumn fruit with Ed Baines's spiced fruit chutney, delicious served with cheese and cold meats
Add relish to cold meats and cheeses with Lesley Waters's aromatic plum and pear pickle
This rich, fruity home-made chutney by James Martin goes deliciously with roast ham or English farmhouse cheeses
Frances Atkins's easy-to-make chutney is a delicious accompaniment to roast lamb, pork pies or cheese and biscuits
Serve Sophie Grigson's deliciously flavourful carrot chutney as a tasty relish with cold meats and cheese
Serve a drizzle of Monisha Bharadwaj's sweet chutney with your favourite curry dish or a home-made samosa
Leslie Waters's quick to prepare, no-cook relish is full of fabulous flavours - and perfect to serve with salty air-dried ham
Curtis Stone's spicy vegetable samosas make a satisfying snack or a tasty starter to an Indian meal
