Traditional chutney recipes
Jars of chutney
These two recipes are a good way of using up glutes in the garden. They are both tried and tested over many years in my family and still as popular as they have always been. I have shared these recipes with many friends so now I will share them with you. First there are a few things you will need, a big saucepan, a range of sterilized jars and a wooden spoon. It must be a wooden spoon as when you stir the chutney if it has caught on the bottom, the wooden spoon won’t scrap it off into the mixture. This also works for jams, custards and gravy. To sterilize the jars, wash them rinse them then put them in the oven on a low heat until dry. It’s best to do this while the chutney is cooking as warm jars are less likely to break when you add the hot chutney
- 2 lb (900 g) cooking apples
- 8 oz (225 g) onion
- 1½ pints (900 ml) vinegar
- 1 lb (450 g) brown sugar
- 2 oz (56 g) mixed pickling spice
- 8 oz (225 g) raisins or sultanas
- ½ oz (14 g) salt
- Peel, core and slice the apples. Peel and chop the onion.
- Put the onions, apples, raisins and salt into a pan with the vinegar. Tie the pickling spice in a muslin bag and add to the pan. Stew until tender. Remove the spice.
- Add the sugar, stir until it has dissolved. Bring to the boil.
- Simmer until the mixture has reduced to about half and is thick.
- Pot into hot, clean, sterilized jars immediately and seal.
- Label with contents once fully cooled.
Makes about 4 lbs (1.8 kg) of Apple Chutney.
This chutney is sweet and goes particularly well with pork or with a ploughman’s lunch. However if you like a bit of spice you can add ginger, or for an extra kick add 2-3 red chilies diced.
A chutney for cold meat and cheese
ready for the jars
Green tomato chutney
- 5 lb (2.25 kg) green tomatoes
- 1 lb (500 g) onions
- 1 oz (25 g) salt
- 10oz (300 g) sultanas
- 1 lb (500 g) brown sugar
- 1 pint (600 ml) malt vinegar
- 1 teaspoon of allspice
- 2 small Garlic cloves
Wash and chop the tomatoes into cubes. Peel and chop the onions and garlic.
Place together in a bowl, sprinkle with the salt and leave for at least an hour.
Transfer into a heavy weight pan adding the vinegar and sultanas.
Bring to the boil and then switch down to a simmer.
Add the sugar and allspice stirring until the sugar has dissolved.
Simmer until the mixture has reduced to about half and is thick.
Pour into hot sterilized jars and seal.
Makes about 6 lb (3 kg) of chutney.
A chutney to go with turkey
1 tbsp salt
2-3 medium onions finely chopped
8 Green chillies
300ml cider vinegar
1 tsp ground Chilli powder
2 tbsp cardamom seeds crushed
Chop the limes finely & sprinkle with the salt, leave to stand for 12 hours.
Place all the ingredients in a saucepan & simmer for approx 45 minutes or until tender & thickened.
Pot in steralised jars.
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