Orchard Cottage Chutney

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READY IN: 2hrs 30mins
YIELD: 6 pounds
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Put the plums, tomatoes and vinegar into a large preserving pan. Bring to the boil and then simmer gently until very soft.
  • Mince together the garlic, onions, raisins and apples or use a food processor to chop them finely. Add to the plum mixture with the sugar, salt and bag of spices. (see note below regarding spices).
  • Heat gently until the sugar is dissolved. Bring to the boil and then simmer uncovered for about 2 hours, or until the chutney is well reduced and very thick. Stir occasionally to prevent sticking.
  • Remove the bag of spices and spoon into hot sterilised jars and seal down.
  • Allow jars to cool before labeling and store for 2-3 weeks before using.
  • NOTE: Use a mixture of any or all of the following for the spices: Peppercorns, allspice berries, ginger, celery seeds, cloves, dried chillies or coriander seeds. Tie them up into a clean muslin bag.
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