The Foods of England | Cookbooks | Diary | Index | Magic Menu |





Random Page
Cookbooks
Diary
Index
Magic Menu
Really English?
Timeline
English Service
- Lost Foods
- Accompaniments
- Biscuits
- Breads
- Cakes
- Cheeses
- Classic Meals
- Curry Dishes
- Dairy
- Drinks
- Egg Dishes
- Fish
- Fruit
- Fruits & Vegetables
- Game & Offal
- Meat & Meat Dishes
- Pastries and Pies
- Pot Meals
- Poultry
- Preserves & Jams
- Puddings & Sweets
- Sauces
- Sausages
- Scones
- Soups
- Sweets and Toffee



Dower House Chutney

Preserves - Savoury

A Chutney with plums, apples, dried fruit and garlic.


The original source of this receipt isn't known. Can you help? info@foodsofengland.co.uk

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.
method:
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.



See: Chutneys


Image: The Khaki Kook Book, 1917



Sitemap - This page updated 19/07/2014 - Copyright © 2014


  BUILT WITH WHIMBERRY  

matrixstats