Get out of a pickle and into chutney | Brief letters

Making chutney | Lockdown marmalade | Father Jack and Trump | Mathematical fright | Morse code clapping

For years I have used a WI friend's recipe for chutney (The power of pickles: a guide to preserving almost everything - from jam-making to chutneys, 28 April) - equal weights of onions, apples (eaters or cookers), dates, sultanas and brown sugar, chopped up into a bowl and covered with vinegar for 24 hours, stirred and put into jars. No stinking the house out with boiling, no freezing or refrigerating, and delicious chutney. Even easier than making marmalade with tins of prepared fruit.
Helen Keating
Gatehouse of Fleet, Kirkcudbrightshire

" It may be unseasonal, but I've just made lockdown lime marmalade. Truly a labour of love. If the three jars were costed at an hourly rate, they'd be declared priceless!
Susan Gregory
Burton in Lonsdale, Lancashire