Orchard Cottage Chutney

• plums↗900 g

  washed, halved and stoned (no need to peel)

• ripe tomatoes↗900 g

  skinned and roughly chopped

• malt vinegar850 ml
• garlic cloves↗6
• onions↗450 g
• raisins↗225 g
• cooking apples↗1 1⁄8 kg

  peeled and cored

• demerara sugar↗450 g
• salt↗24 g
• whole pickling spices50 g
• muslin1

  bag

Step-by-step instructions

1. 1

   Put the plums, tomatoes and vinegar into a large preserving pan. Bring to the boil and then simmer gently until very soft.

2. 2

   Mince together the garlic, onions, raisins and apples or use a food processor to chop them finely. Add to the plum mixture with the sugar, salt and bag of spices. (see note below regarding spices).

3. 3

   Heat gently until the sugar is dissolved. Bring to the boil and then simmer uncovered for about 2 hours, or until the chutney is well reduced and very thick. Stir occasionally to prevent sticking.

4. 4

   Remove the bag of spices and spoon into hot sterilised jars and seal down.

5. 5

   Allow jars to cool before labeling and store for 2-3 weeks before using.

6. 6

   NOTE: Use a mixture of any or all of the following for the spices: Peppercorns, allspice berries, ginger, celery seeds, cloves, dried chillies or coriander seeds. Tie them up into a clean muslin bag.