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Dower House Chutney          Veg   CD   ACC

Submitted by Angela Webb, Eccleshall, Staffs, UK

Vegetarian  Vegetable  Cold  Accompaniment  Pickles Preserve  Preserves  Preserving



1kg/ 2.2 lb Plums (washed, halved and stoned)

1.3kg/3 lb red tomatoes (skinned and sliced)

450g/1 lb onions, peeled and chopped

1.1L/40fl.oz. white spiced vinegar *

150ml/5fl.oz. cider or malt vinegar

4 heaped teaspoons minced garlic

1.3kg/3 lb cooking apples (peeled, cored and sliced)

450g/1 lb dried mixed fruit

225g/8oz dried apricots, chopped

675g/1   lb cane sugar

4 teaspoons salt

3 heaped teaspoons minced ginger



1. Put the plums, tomatoes and onion with half the vinegars in a large pan and simmer till fruit is soft.


2. Add all the other ingredients and half the remaining vinegar. Simmer together, stirring from time to time and adding the remaining vinegar after about 1 hour - the whole cooking time is about 2 hours.  The chutney is ready when you can draw a wooden spoon through the mixture and it leaves a clean path with no free liquid showing.


3. Meanwhile, prepare the jars (see notes below)


4. Fill the warm jars, cover seal and label (see notes below).


* Make white spiced vinegar by putting the 2 pints of white vinegar and 1 oz pickling spice in a large saucepan. Cover the pan and bring to the boil. As soon as it reaches the boil, turn off  the heat and leave to stand for 2 hours. Then strain and cool to store or use.


Notes:    see also General preparations


Jars - Use jars which are free from cracks, chips or flaws the best sizes to use are 450g/1lb although 1kg/2lb jars can be successfully used for pickling fruit/vegetables.  Prepare the jars by washing well in warm soapy water and rinsing thoroughly. Dry the jars in a cool oven (140C, 275F, Gas Mark 1).  Fill whilst still warm to prevent the jars from cracking when the hot filling is added.


Filling and covering the jars  Fill to within 1cm/ inch of the top.  Whilst still hot,  cover with a waxed disc (wax side down) ,  immediately place a cellophane disc over the top then cover with a screw top lid.


Storage Store in a cool dark place for 2 months before consuming











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Key techniques required to make this recipe


Boil - To bring a liquid to boiling temperature and to maintain it throughout the cooking time.


Chop to To cut into pieces of approximately the same size


Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.


Tips, Options and Substitutions

 See above

Main equipment required to make this recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

Related Recipes and Information

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