Dower House Chutney
(Or Old Dowerhouse Chutney. Occasionally misspelled 'Dover House' or 'Doverhouse')
A Chutney with tomato, apples, dried fruit, highly flavoured with garlic, chilli and ginger. Reported in 'Food on the Move: Proceedings of the Oxford Symposium on Food and Cookery' of 1996 to be known from 'Good Housekeeping' magazine of 1934
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Old dowerhouse Chutney. (Makes 8 lb)
1 ½ lb plums preferably Victorias
8 oz green or red tomatoes.
8 oz onions.
1 ½ lb cooking apples weighed after coring. Roughly 2.lb.
1 lb stoned raisins
4oz preserved ginger
1/4 oz finely chopped garlic
1 pint malt vinegar
1 ½ lb Demerara sugar
1 ½ tablespoons of salt
1/4 oz whole chillies.
Wash and half plums, remove the stones and cut in half again chop the tomatoes roughly and place both in preserving pan. Pass the onions, apples, raisins and ginger through food processor, and add to the pan together with chopped garlic, vinegar sugar and salt,
tie the chillies in gauze with string and suspend them from the handle of the pan. Cook the chutney very slowly for 1 - 1 ½ hours or until most of the liquid has evaporated. Stir during cooking to stop it sticking to pan. Pot the chutney when it is still hot into hot jars. Seal with waxed discs and tight lids.
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