Timing is the most important factor in a successful year in your vegetable patch. Everything must be done at the right time of the year, which unfortunately makes for a build-up of work over the spring and summer and time to spare during autumn and winter. To give yourself a more relaxing return to the garden this year, here are our tips on how to prepare your allotment for spring.
This year is always a busy time indoors and it’s easy to let the garden become neglected and forgotten. Here are 5 things you can do in your vegetable patch for January.
With the winter weather, there is only so much to enjoy out in the garden and to be honest, I would much rather be inside right now! I still want to feel like I am doing something positive for my little garden and this time of year is a great time to begin planning your growing season and deciding what to grow with a yearly planner.
Hey all, I am back!
I apologise profusely for my absence these last coupe of months. So, I thought I would bring you all an early Christmas present to make up for it, in the form of this lovely Autumn Chutney.
Although I don’t allow myself to be officially thinking of Christmas just yet, making this now, means that it will taste it’s best during the jolly season. It will make a perfect Christmas gift too!
At the end of the growing season, what better way to use up whatever you have left in the vegetable patch than this gorgeous chutney. If you can blend and stir then you can make this! Try it with cold meats and cheese and you will never buy chutney from a shop again!
You can use whatever tomatoes you like! Green or red ones, whatever you have left over.
Blend your tomatoes, peppers, onions, garlic ,apples and chilli and place into a large pan. Add the sultanas, mustard seeds, salt and all spice. Pour over the malt vinegar. Bring to the boil over a medium heat and cook for 1 hour. Make sure you stir the pan to prevent it sticking to the bottom. The liquid will begin to dissolve and the chutney will thicken.
Add your sugar, mix in and cook for another hour. Keep stirring it!
Once your chutney is cooked, place it into sterilised jars and seal.
- 1 kg Mixed Tomatoes
- 200g Sweet Red Peppers
- 300g White Onions
- 3 Cloves of Garlic
- 1 Chilli
- 1 Thumb Size Piece of Fresh Ginger
- 2 Tsp Mustard Seeds
- 200g Sultanas
- 500g Cooking Apples
- 1 Tsp Flaked Salt
- 1/2 Tsp All Spice
- 575ml Malt Vinegar
- 450g Dark Brown Soft Sugar
- Place tomatoes and peppers into a food processor and blend. Place into a large pan.
- Blend the onions, garlic, chilli and ginger and add to the pan.
- Add the mustard seeds and Sultanas.
- Blend the cooking apples and add.
- Add the salt and all spice.
- Pour over the malt vinegar and bring to the boil over a medium heat.
- Continue to cook over a medium heat for 1 hour, stirring occasionally to prevent the chutney from sticking to the pan. The liquid will dissolve and the chutney will become ticker.
- Add the sugar and mix through, continue to cook for another hour, still stirring.
- Once the mixture is thickened, pour into sterilised jars.
- Once the chutney is cooled you can eat it straight away but for best results leave the chutney in the jars to mature for a couple of months.
If you are new to gardening and want to try growing something to eat from seed, then Beetroot are a great place to start.