Orchard Cottage Chutney Print E-mail
Preparation time: about 45 minutes
Cooking time: about 21/2 hours
Makes: 2.5kg (6lb)

I think this recipe struck a chord with me when I spotted it in the WI magazine Home & Country, just as my husband Roy and I started married life together in Orchard Cottage! It brings together the traditional late summer and autumn fruits to delicious effect.

900g (2lb) plums, washed, halved and stoned
900g (2lb) ripe tomatoes, peeled and sliced
850ml (11/2 pints) malt vinegar
6 cloves garlic, peeled
450g (1lb) onions, peeled
225g (8oz) raisins
1.1kg (21/2 lb) cooking apples, peeled and cored
450g (1lb) demerara sugar
25g (1oz) salt
50g (2oz) whole pickling spice (tied in a muslin bag)

Put the plums, tomatoes and vinegar into a large preserving pan. Bring to the boil then simmer gently until very soft.

Mince together (or use a food processor to finely chop) the garlic, onions, raisins and apples. Add to the plum mixture with the sugar, salt and bag of spice.

Heat gently until the sugar has dissolved. Bring to the boil and then simmer, uncovered, for about 2 hours or until the chutney is well reduced and very thick. Stir from time to time to prevent sticking.

Spoon into cooled, sterilised jars and seal with vinegar-proof lids. Label, then store for 2-3 weeks before use.
 
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