Doverhouse Chutney
Ingredients
600 gm Plums
600 gm Apple diced or sliced
200 gm Tomatoes (red)
400 gm Raisins
100 gm Stem ginger
200 gm Onions
5 gm Chilli
5 gm Garlic cloves
1� Tbsp Salt
570 ml Malt vinegar
700 gm Demerara sugar
Method
Wash the plums, cut in half and remove the stones. Chop the tomatoes roughly into not too small pieces. Place the plums and tomatoes into a preserving pan. Finely chop the onions, apples, raisins and stem ginger. Add these to the pan together with the chopped garlic and chilli, the vinegar, sugar and salt. Cook the chutney very slowly for 1 to 1.5 hours until most of the liquid has evaporated, stirring occasionally to prevent the mixture sticking to the base of the pan. Put the chutney into heated jars and seal. Leave for a couple of months before eating.
Notes
To test whether the chutney is ready, make a channel across the surface of the chutney with a wooden spoon. If the spoon leaves a channel for a few seconds without it being filled with liquid then the chutney is ready.
The amount of chilli used can be varied to taste.
Acknowledgements
Delia Smith
24 Sep 2023
Shirl Seath