Catherine Middleton's chutney recipe

 Makes 8 x 350g jars

Ingredients
1.8kg marrows, peeled, deseeded and chopped into small chunks
4 medium onions, peeled and chopped into small chunks
3 apples, peeled, cored and chopped into small chunks
225g sultanas or raisins
225g stoned dates, roughly chopped
600ml malt vinegar
900g soft brown sugar
1 teaspoon salt
2 tablespoons ground ginger
2 tablespoons mixed pickling spices, secured in a piece of muslin

Method
1. Put the chopped marrow, onions and apples into a large preserving pan, add the rest of the ingredients and the bag of spices and stir together, then place over a medium heat. Bring to a simmer, then reduce the heat and simmer gently from 1 ½-2 hours or until well blended and thick.

2. Take the pan off the heat, cool and remove the muslin, squeezing the liquid form from the bag. Spoon it into sterilized jars with vinegar-proof lids, filling them to within 1cm of the top.

3. Ensure the rims are clean, screw on the sterilized lids and store in a cool place for up to 12 months. Once open, store in the fridge and use within 1 month.