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Ann's Dower House Chutney

Ann's Dower House Chutney


  • 1½ lb plums
  • 2 lb green tomatoes, skinned and sliced
  • 1½ pints malt vinegar
  • 4 cloves garlic, skinned
  • 12 oz onions, skinned
  • 2½ lb apples, peeled and cored
  • 8 oz dried fruit
  • 1½ tablespoon pickling spice
  • 1 lb Demerara sugar
  • 4 level teaspoons salt


Wash the plums halve them and remove the stones Put in a preserving pan with the tomatoes and vinegar and simmer until soft.

Mince the next 4 ingredients and stir into the cooked mixture Tie the pickling spice in muslin and add to the mixture with the sugar and salt Simmer for about 2 hours until tender and reduced to a thick consistency.

Remove the pickling spice, put into pots and cover with a vinegar-proof lid.