Looking back through my gardening diary, it seems this is the earliest in the season that I have made my chutney. Not a problem, it just gives it even more time to mature.
The first jar won’t be opened until Christmas day, and the last, as usual, will be saved as part of a gourmet celebration on the final day of the fishing season in March 2016.
Starting to prepare this concoction around 20:30, chopping and peeling, boiling then simmering until it reduced by over 2 thirds concentrating all the flavours. It did not go into its jars until around 03:30.
I will have to wait months now to see how it matures and more importantly see what it tastes like.