A sweet chutney with a bit of a kick, this is wonderful when served with salads, curries, cheese boards and charcuterie platters. Also perfect for any glut of green tomatoes you may have at the end of the tomato season. Adapted very slightly from a reader's recipe that appeared in an edition of Farmers Weekly in 1934.
1.2 litres (2 pints) malt vinegar
1/2 teaspoon English mustard powder
675g (1 1/2 lbs) Demerara sugar
1 teaspoon Cayenne pepper
225g (8ozs) sliced apples (cored but not peeled)
1 teaspoon sea salt flakes
2.25kg (5lbs) green tomatoes (chopped finely or even grated for a smoother chutney)
225g (8ozs) sliced onions (peeled)
1/2 teaspoon ground ginger
5cms (2") ginger root (finely diced or grated)
225g (8ozs) sultanas or raisins
A sweet chutney with a bit of a kick, this is wonderful when served with salads, curries, cheese boards and charcuterie platters. Also perfect for any glut of green tomatoes you may have at the end of the tomato season. Adapted very slightly from a reader's recipe that appeared in an edition of Farmers Weekly in 1934. (Mrs. L. Dallyn, Petworth, Sussex)
Place all the ingredients into a large preserving pan, and bring to the boil slowly, stirring all the time.
Once a rolling boil has been reached, turn the heat right down and simmer, uncovered, for 2 hours, until there is no liquid left when you drag a wooden spoon over the base of the pan. Do NOT over cook though, the consistency needs to be wet and not too dry.
Allow to cool in the pan; stir before pouring or spooning the chutney into cold, sterilised jars. Seal with screw lids or with rubber seals for Kilner jars and leave to mature for 2 to 3 months before using.
NB: The original recipe says to allow the chutney to go cold and then decant into cold jars, but I prefer to decant the chutney whilst still hot into warm jars and seal straight away with screw lids or rubber seals for hinged jars.
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