Real ale chutney combines chunky vegetables, plump raisins and sweet dates in a traditional recipe with a good diced texture and a fruity character. Onions, carrots, swede, apples and gherkins fill out the vegetable mix, while yellow mustard seeds, garlic purée, chilli powder and spices supply its subtle spice.

Highfield Preserves handcrafts its chutneys in small batches using traditional open pans. In this recipe, Ferryman Ale from Exeter Brewery brings malted barley, malt wheat and hops to the mixture. White-wine vinegar, sugar, soft brown sugar and salt complete the recipe.

Suitable for vegetarians and vegans, this chutney can sit comfortably among a varied spread. Serve it with pork pies, cold meats or favourite cheeses, or bring it to a ploughman's lunch with granary bread and Cornish pasties. It makes a thoughtful choice for someone who enjoys traditional savoury preserves and generous table accompaniments.