2kg apples or plums or tamarillos, peeled, cored or stoned, then chopped
500g onions, chopped
2 cups raisins
1 clove garlic, crushed
4 cups Chelsea brown sugar
2 tsp salt
1 tsp ground cloves or mixed spice
½ tsp cayenne pepper
4 cups malt vinegar, approximately
Method
Put the fruit, onions, raisins, garlic, sugar, salt, cloves or mixed spice and cayenne pepper into a preserving pan. Add enough vinegar to almost cover the fruit.
Bring slowly to a simmer, stirring constantly until the sugar has dissolved.
Simmer gently for 2 hours, stirring frequently. The chutney will be thick and jam-like.
Pack into sterilised jars and cover tightly. Keep for at least 2 weeks before using.
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