Simple, spiced chutneys can be traced back to 500 BC, where they originated in Northern Europe and were subsequently adopted by the Romans as a method of preserving foods. Later, the British started exporting chutneys throughout the Empire, including the colonies of Australia and America. My Autumn Fruit Chutney uses the best fruit the season has to offer, while the Ancient Greek Vinaigre©® adds sweet and sour notes. Enjoy these later in the year with smoked meats, spiced foods such as curries, or strong cheddar-style cheeses.
- 900g plums stoned and chopped
- 450g Bramley cooking apples, peeled, cored and cut into chunky pieces
- 450g eating apples
- 900g tomatoes cut into chunks
- 900g onions, diced
- 25g salt
- ½ teaspoon cayenne pepper
- ½ teaspoon mace
- ½ teaspoon mixed spice
- 50g root ginger, grated
- 450g sultanas
- 600ml Ancient Greek Vinaigre©®
- 450g Demerara sugar
- Place all the ingredients into a pan, bring to the boil, then reduce to a gentle simmer, cook until thick.
- Place into sterilised jars and leave to cool.
- A smaller quantity can be produced by reducing all the ingredients by half.