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Dower House Chutney Veg CD ACC
Vegetarian
Vegetable Cold
Accompaniment Pickles
Preserve Preserves Preserving
Ingredients 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
½ lb cane sugar 4
teaspoons salt 3 heaped teaspoons minced ginger
Instructions 1.
Put the plums, tomatoes and onion with half the vinegars in a large pan and 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 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/ ½ 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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