Recipes

Chutneys

Autumn Chutney

1lb Cooking Apples Peeled

1/2oz Mustard Seed

1/2lb Brown Sugar

1/2lb Ripe Tomatoes

1lb Onions

1 Pt Malt Vinegar

1 teaspoon Ground Ginger

1 teaspoon Salt

small pinch Cayenne

Method

Chop or Mince all together, boil till thick.

Green Tomato Chutney

4lb Green tomatoes

1lb Sugar

2lb Cooking Apples

1lb Onions

1/2lb Sultanas

1 pt Vinegar

1/2 teaspoon salt

1/4 teaspoon Ginger

1/4 Cayenne Pepper Cloves

Pickling Spice

1 pt Vinegar

Cinnamon

Method

Slice tomatoes with salt and leave overnight, then drain. Slice onions, apples, sultanas. Put all ingredients together and boil for 1.1/2hrs or till tender and thick.

Beetroot Chutney

3lb Beetroot

2 med onions

1.1/2lb Apples

1/2 teaspoon Ground Ginger

1/2lb Sugar

Juice of 1 lemon

Pickling Spice

Method

Boil beetroot in salted water approx 1.1/2hrs, then dice when cold, chop onions and apples, boil with spice, sugar, lemon juice and vinegar till tender, add beetroot and boil for 15 mins.

Marrow and Apple Chutney

2lb Marrow prepared

1lb Apples

1.1/2pt Vinegar

1 oz Salt

1/2lb Onions

1/2lb Sugar

1/2oz Ginger root

1/4 oz Chillies

1/4 oz Peppercorns

Pickling spice

Method

Cut peeled marrow into cubes, put salt in between layers of marrow leave overnight,

and drain. Cut apples and onions, put spices in muslin bag, mix all together cook until tender then add vinegar.