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Autumn Chutney
Preserves

Apple-based chutney with, typically, dried fruits.



Progress of an Autumn Chutney
Image: Alex Bray...



Original Receipt from 'The People' - Sunday 12 October 1969

AUTUMN CHUTNEY takes 2 lb. green tomatoes and l lb. ripe ones, 2 onions, 1 lb. firm damsons or plums. 1 lb. green apples and about 2 pints vinegar. Also, you'll need 1 oz. pickling spices, 2 teaspoons ginger, a few cloves. 3 teaspoons salt, and about 1 lb. sugar. Tie the cloves and spices into a clean bit or muslin or cloth. Slice tomatoes, sprinkle with the salt, and leave overnight. Pour off the water which seeps out. Cut up the other fruits, removing plum or damson stones, peeling and coring apples, and slicing onions roughly. Simmer all the fruit and onions with the spices, ginger and half the vinegar until soft. Then add the rest of the vinegar and the sugar and boil until thick.



See: Chutneys




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