They are made from fruits or vegetables, or a mixture of the two, which are chopped, cooked, mixed with spices, vinegar and other ingredients and reduced to a smooth pulp. Unlike jam making, windfall apples, green tomatoes and other end-of-season fruit such as rhubarb can be used as there is no worry about the setting qualities. Dried fruit, especially grapes, in the form of raisins (dried white grapes usually of the variety 'Muscatel') sultanas (small raisins that are seedless, sweet, pale golden in colour) and currants (dried, black, seedless grapes) are commonly used.The scope of chutneys is endless and the combinations and permutations can be varied according to personal taste and the ingredients available. They can be sweet, sour, hot or mild.A big advantage to both fruit and vegetable chutneys is that they improve with age and, if properly stored, will remain in good condition for years.