The last remnants languishing on the 'Back to School' shelves at the supermarket are being cleared aside to make way for the Christmas aisle takeover. You'll soon only find sunglasses and shorts on the clearance rack at Zara. And every pub that you've ever had the misfortune of using the wi-fi in has emailed you about the allegedly urgent need to book your Christmas party there. It all feels a little premature, doesn't it?
But there is one thing that's worth doing now in time for the season: chutney making. Of course we haven't even got past Halloween yet, but a good chutney tastes best when it's had at least two months to mature, so now is the time to make it.
There aren't many people who don't enjoy a bit of chutney and cheese. Even those on a plant-based diet have a range of fine dairy-free cheeses to choose from. So, there really is no greater gift than a jar of homemade chutney when you turn up to a December do. And don't tell anyone, but it's incredibly easy to make. Maximum effect, minimum effort. If you've ever made jam before, do not panic. Chutney is far more forgiving. You won't find yourself desperately dribbling spoonfuls of lava-hot raspberry conserve on refrigerated plates to check if it has set - the ratio of sugar to fruit and veg in chutney will almost always come out at the right consistency.
In under two hours you can have a cupboard full of jars to last you until the clocks change back to summertime. If you're thinking of giving it a go, Paperweight's Keir James-Tough has an easy recipe to follow.
Part of Paperweight's 'Greater Things' series; #1001 ways to live your life greater. Get it delivered to your inbox every week with Sunday Paperweight when you subscribe for free.
