“Old Dowerhouse” chutney
October 26, 2016
Peter Penguin says...
This “Old Dowerhouse” chutney recipe is taken from Delia Smith’s Complete Cookery Course.
- 1.5 lbs (700g) plums, pref Victorias
- 8oz (225g) green or red tomatoes
- 8oz (225g) onions
- 1.5 lbs (700g) cooking apples weighed after coring and quartering, about 2lb (900g) to start with
- 1lb (450g) stoned raisins
- 4oz (110g) ginger preserved in syrup
- 1/4 oz (5g) finely chopped garlic
- 1 pint (570ml) malt vinegar
- 1.5 lb (700g) Demerara sugar
- 1.5 tablespoons salt
- 1/4 oz (5g) whole dried chilli peppers
- Wash, half and de-stone the plums.
- Chop tomatoes roughly.
- Put tomatoes and plums into large preserving pan.
- Pass onions, apples, raisins and ginger through a mincer or chop finely in a food processor, add to the pan with the chopped garlic, vinegar, sugar and salt.
- Tie chillies in a gauze with string and suspend them in the mixture from the handle of the pan.
- Cook very slowly for 1-1.5 hours, stirring occasionally especially near the end, until most of the liquid has evaporated. Drag a wooden spoon through it, if it leaves a channel imprinted on top for a few seconds without filling up with vinegar then it’s done.
- Put into hot sterilised jars while chutney is still hot, seal with waxed discs and tight lids. Label when cold.