This recipe my mother used to make every year from the glut of apples from the old fruit trees in her garden. My sister and I used to moan about having to spend ages peeling and chopping for her pressure cooker but once Christmas came this delicious chutney always was the most luxurious accompaniment to some blue stilton and a glass of red by the fire. It really was very satisfying and uplifting to have a homemade addition to our Christmas treats. 

– Ingredients –

1 ½ lb Victoria plums

2 lb cooking apples

8 oz green or red tomatoes

8 oz onions

1 lb raisins

chilli – a pinch

1 ½ lb demerara sugar

ginger – a pinch or approx. 4 oz raw

1 ½ tablespoons salt

garlic – up to you

1 pint malt vinegar

 In the biggest saucepan you can find, my Mum used her pressure cooker, but I prefer to stir. Poor in the entire pint of vinegar then chop everything up, whizz the garlic onions and spices in a food processor or chop finely, then add to the mix. Finally add the salt and sugar then gently heat everything up. I say gently because the mix can easily burn the bottom of the pan. This is why I like to stir the pot regularly. 

Simmer the concoction until it breaks down and starts to look like chutney. While it’s still hot, spoon it into sterilised jars and screw the jars down tight. This creates a vacuum and pulls the lids in tight. Let the chutney mature for a month, year or more if you like. Enjoy

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