Step 2

Place every ingredient but the ale into a Kilner® Preserving Pan along with 500ml water; gently simmer on a low heat stirring constantly until the sugar has completely dissolved.

Step 3

Continue to cook for an hour to let the liquid reduce.

Step 4

Remove the pan from the heat and pour in 250ml of the ale into the pan, then put back onto a low heat for 30 minutes.

Step 5

Pour in the remaining ale and cook for another 30 minutes.

Step 6

Put the chutney into sterilised jars and ensure there are no air pockets in the mixture then seal with vinegar proof lids. For information on sterilising jam jars and hygiene check out our how to guides.

Step 7

Store for 4-6 weeks before opening.