WASH AND CUT FRUIT: Begin by washing, deseeding and de-stoning all of the fruit. Using a sharp knife, cut all the fruit into small and roughly even chunks of about 1 cm.

BRING TO BOIL: Put all the fruit and the chopped onions into a large non reactive saucepan (stainless steel or enamel), pour over the plain vinegar (use whatever you have, cider, malt, wine vinegars are all OK) and the balsamic vinegar. Stir in the ginger, mustard seeds, salt, allspice, chilli flakes and coriander seeds, and bring the mixture to the boil over a medium heat.

SIMMER UNTIL SOFT: When the mixture is at a boil, turn down the heat and simmer, stirring occasionally to prevent the fruit from catching on the bottom of the pan for roughly 30 minutes, until the fruit is soft.

STERILISE JARS: Meanwhile, wash four 250ml (8 oz.) jars in hot soapy water, put them in a baking dish and heat them in the oven at 100°C / 215°F / Gas Mark ½ to sterilise. Wash the lids with hot soapy water and set aside on a clean cloth to dry.

ADD SUGAR: When the fruit is soft, pour in the sugar and stir until the sugar is dissolved. You'll notice the mixture has become beautifully glossy and shiny. Now turn up the heat to medium and cook, stirring often to prevent the mixture from burning, for 15-20 minutes until the chutney is thick and rich. If any of the fruit is not breaking down, use the wooden spoon to gently crush it.

POUR INTO JARS: When the chutney has thickened, remove from the heat the divide between the hot sterilised jars. A jam funnel is truly the best investment you can make here as it makes pouring the jam or chutney into the jars much easier (See below for link).

SEAL AND COOL: Seal with the clean lids and leave to cool before, before labelling clearly with the type of chutney and the date (you would be amazed how easy it is to forget what is in all these jars!) and store in a cool, dry place.

SERVE: This chutney is perfect for eating immediately but is much better when left to mature for at least a couple of weeks.