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This recipe is in categories Victorians, Vegetarian,
About this recipe:
The recipe suggests that you rub the cooked chutney through a sieve. This is to make it smooth. You could use a food processor to do this task quickly or you could leave this step out and have some chunks in your chutney.
Chopping-30mins, 24 hours for chutney to stand.
About 1 1/2 hours
Number of servings:
This makes about 10-15 jars
Serve with cheese, cold meat or game pie.
This is a vegan recipe
This is a Mrs Beeton recipe from her Book of Household Management. All things Indian had become very popular in the 1800's and this recipe reflects this trend. English versions of curries and chutneys were plentiful, although it is doubtful that any of these dishes would have been recognised in India.
This recipe is high in salt, which was possibly meant to help preserve the chutney. E2BN's first batch did not taste very good after three weeks (very salty and sharp). We plan to keep some for a few months and see if it mellows. There are several recipes for chutney which should be kept for 6 months before using, so perhaps this one will improve. We have put a tomato chutney on the site which is good from about 3 weeks of keeping, as a reliable alternative to this one.
- 1 quart (2 1/2 pints) (1500 ml) malt vinegar
- 1 lb (450 g) sour apples, peeled cored and chopped (cooking apples work best)
- 1/2 lb (225 g) onions, peeled and coarsely chopped
- 1 lb (450 g) sugar (soft brown is nice)
- 1/2 lb (225 g) raisins stoned and quartered (modern raisins should only need the odd stalk picking out and then chop roughly)
- 4oz (100 g) salt
- 4oz (100 g) dried ginger
- 2oz (50 g) dry mustard powder
- 1/4 oz (12 g) cayenne powder
- 4 cloves of garlic , finely chopped
Making and cooking it
- After chopping the apples, onions and garlic, add them to the pan
- Add the sugar, salt and vinegar to the pan
- Cook until soft (The cooking takes a generous 40-60 minutes)
- Puree the mixture by passing (rubbing) it through a sieve and return to the pan
- Measure out the spices and finely chop the raisins
- Add the raisins, ginger, cayenne and mustard and mix well over a low heat
- Stand the whole mixture somewhere warm but not hot, for 24 hours. (This allows the spices to blend and the raisins to soak up some of the liquid)
- Bring back to the boil, stirring so the mixture does not burn
- Boil for 10-15 minutes
- Fill dry, clean jars with the mixture and cover closely, to exclude the air.
This chutney will keep for a year or two.