Autumn Chutney
Source of Recipe
Aunt Saunny
If preferred, any 2.7 kg (6 lb) weight combination of fruit and
vegetables can be used instead of the ones here.
Makes 2.7 kg (6 lb)
Cooking apples - 900g (2 lb)
Pears - 900g (2 lb)
Red tomatoes - 900g (2 lb)
Dried apricots - 225g (8 oz)
Dates - 225g (8 oz), chopped
Soft brown sugar - 900g (2 lb)
Malt vinegar - 600 ml (1 pint)
Cayenne pepper - 1 tsp
Ground mixed spice - 2 tsp
Salt - 1 tsp
Pepper - 1 tsp
Peel and core the apples and pears, and cut into small pieces. Skin and roughly chop the tomatoes and remove the seeds if you like.
Put all the ingredients into a large pan or preserving pan and bring to the boil.
Simmer gently for about 2 hours until the fruit and vegetables are tender and the chutney is thick.
Pour the chutney into clean, warmed jars and cover.
|
|
member logon
