MRS JENNY B’S CHUTNEY
Cooking time 1 ¼ – 1 ½ hours
Makes 7 x 450g jam jars
1 kg apples (after peeling and coring) – I use sour apples
500 g onions
1 kg plums or prunes
750 g tomatoes (green or red – peel red)
100 g preserved ginger
12 dried chilli’s
1 clove of garlic
500 g seedless raisins or sultanas
750 g Demerara sugar
50 g salt
½ teaspoon ground black pepper
1 ½ tablespoons ground mixed spice
½ packet dried apricots (soaked in water the night before) #
¾ pint malt vinegar (British pint = 20 oz)
Put the apples, apricots and onions thro´ a coarse mincer.
Wash and stone the plums/prunes and cut into small pieces, with the tomatoes (skinned if ripe).
Chop the ginger and the chillis and garlic finely.
Turn everything into a large heavy bottomed saucepan, preferably deep.
Bring everything to the boil gently, until the sugar is dissolved.
Boil, stirring occasionally (careful it spits and can cause severe burns!) at first and continuously towards the end, for 1 ¼ – 1 ½ hours.
I use my stab mixer to make it more liquid
Pour into warm bottles and seal immediately.
Note: If a less hot chutney is preferred, omit the ginger and a few of the chillis
It is actually a rather hit and miss recipe, not to be taken too seriously. You can change the taste as you prefer.
Jennifer Clarke Beckemeie
