CHUTNEY MAKING – The Recipes:

Individual tastes vary greatly in the matter of chutneys, and it is always advisable to make a small trial lot first. If this is too hot or too mild, the quantities of spices can then be varied to suit requirements when the main batch is made, but it should be remembered that chutneys appear more highly spiced when first made, and mellow on keeping.

If dried fruit is unobtainable a little more sugar is recommended instead. Brown sugar gives a better colour to the chutney, but if not available granulated sugar can be used.

Apple Chutney

6 lb. (2.7 kilos) cooking apples
1 ½ oz. (656 g.) ground ginger
2 lb.(907g.)onions
½ oz.(218g.)ground cinnamon
2 lb.(907g.)sugar
¼ teasp. cayenne
1 lb.(453g.) golden syrup
1 ½ teasp. salt
½ pt.(284mls.) Water
1 qt.(1 L) Vinegar

Mince or cut up finely the prepared apples and onions and simmer in the water for 20 min. Add the salt, spices and half the vinegar and cook until softened. Add the sugar, syrup and remaining vinegar and simmer until the desired consistency is obtained.

Yield about 8 ½ lb.(3.8kilos)

Blackberry Chutney

6 lb.(2.7 kilos) blackberries
2 oz.(57g) mustard
2 lb.(907g.) cooking apples
2 oz.(57g.) Ground ginger
2 lb.(907g.) onions 2 tsp.
Powdered mace
2 lb. (907g.) brown sugar
2 tsp. cayenne
6 oz.(170g.) Salt
1 qt. (1 L) Vinegar

Peel and chop up the apples and onions, put them into a pan with the blackberries, spices and vinegar and cook for about 1 hr. Rub through a sieve to remove the pips, add the sugar and cook until the desired consistency is obtained.

Yield about 6 lb.

Date Chutney

1 lb.(453g.)stoned dates
½ oz.(14g.) garlic
¼ lb.(113g.)stoned raisins
¼ oz.(7g.) salt
¼ lb. (113g.)shallots or onions
6 red chillies
¼ lb.(113g.)sugar
1 pt. (568 mls.)Vinegar

The dates, raisins and onions should be chopped finely, put in a pan with the other ingredients, and boiled until tender.

Yield about 2 ¼ lb.(1 kilo)

Gooseberry Chutney

4 lb. (1.8 kilos)
½ oz. (14g.)Mixed spice
½ lb(226g.)onions
½ oz.(14g.) Crushed mustard seed
6 oz.(170g.)Stoned raisins
1 oz.(28g.) Salt
12 oz.(340g.) Sugar
1 pt.(568mls.) Vinegar

Chop the onions and cook them in a little water until tender, then drain off the water. “Top and Taoil” and wash the gooseberries, place them in a pan, add the cooked onions and other ingredients and simmer for an hour or until the consistency is thick enough.

Yield about 4 lb.(1.8 kilos)

Marrow and Apple Chutney

4 lb.(1.8 kilos) marrow
3 oz.(85g.) salt
2 lb.(907g.) sour apples
1 oz.(28g.) bruised whole ginger,
1 lb. (453g.) shallots chillies and peppercorns
1 lb.(453g.) sugar (mixed) 3 pt. (1.7L)

Peel and cut the marrow into small pieces, place in a basin with the salt between each layer, leave for 12 hr. and drain well. Chop the apples and onions finely, add the spices tied in muslin, and the drained marrow and cook until tender. Add the vinegar and sugar and cook until it is the consistency of jam. Remove the bag of spices and pour the chutney into jars.

Yield about 7 lb.

Plum Chutney

2 lb.(907g.)stoned plums
1 teasp. ground ginger
1 lb. (453g.)apples
1 teasp. allspice
1 lb.(453g.)shallots or onions
¼ teasp. each of cayenne, ground
1 lb.(453g.) raisins clove, mustard and nutmeg
6 oz.(170g.)brown sugar
1 oz.(28g.) salt
1 pt.(568mls.) vinegar

Chop the apples and onions, place all the ingredients in a pan, bring to the boil and simmer until the desired consistency.

Yield about 4 ½ lb.(2 kilos)

Rhubarb Chutney

5 lb.(2.3 kilos)rhubarb
½ oz(14G.) salt
1 lb.(453g.)onions
2 oz.(56G.) mixed ground spice or
2 lb.(907G.) sugar
¼ - ½ oz. (7-14G.) curry power
½OZ. (14G.) ground ginger
1 ½ pt.(852mls.) vinegar

Cut up the rhubarb, mince the onions, add the spice, sugar, salt and ½ pt. vinegar and cook slowly until the rhubarb is tender. Add the remaining vinegar and simmer gently until it thickens. Keep well stirred during cooking.

Yield about 6 lb.(2.7 kilos)

Green Tomato Chutney

4 lb.(1.8 kilos)green tomatoes
1 ¼ lb.(567g.) shallots
1 lb.(453g.)apples
12 red chillies
½ lb. (226g.) stoned raisins
¼ oz.(7g.) dried whole ginger
1 lb.(453g.)brown sugar
½ oz.(14g.) salt
1 pt.(568 mls.) vinegar

Cut up the tomatoes, peel and cut up the apples and shallots and chop the raisins, or mince all the fruit. Brise the ginger and chillies and tie in a muslin bag. Place all the ingredients in a pan, bring to the boil and simmer until the chutney has the desired consistency. Remove the bag of spices and bottle the chutney.

Yield about 7 ¼ lb.(3.3 kilos)

Ripe Tomato

12 lb. (5.4 kilos) tomatoes
¼ oz.(7g.) paprika
1 lb.(453g.)onions,
if liked Pinch cayenne
1 ½ lb.(680g.) sugar
1 ½ oz.(42g.) salt
1 pt(568mls.) distilled spiced vinegar

Dip the tomatoes in boiling water for ½ - 1 minute, remove the skins and cut up. Chop or mince the onions and cook with the tomatoes until a thick pulp is obtained. Add half the vinegar and the spices and simmer until thick, then add the sugar dissolved in the remaining vinegar and cook until a thick consistency. Bottle while hot. Distilled spiced vinegar gives the best coloured chutney, but if not available, use ordinary vinegar and add ¼ teasp. mixed spice.

Yield about 8 lb.(3.6 kilos)