Victoria Plum Chutney (DELIA SMITH'S Old Dowerhouse)

Delia Smith's Old Dowerhouse Chutney made with predominantly Victoria plums, red tomatoes and cooking apples is so delicious.
Perfect with cold emat and cheese. It also goes well in pittas, sandwichs and wraps to add extra flavour.
It's actually really easy to make. When you add the chillis you can add it to muslin but can easily get some gauze from the chemists or I used a straining sock (used for wine making) as it's all I had around the house.
Let me know how you get on and leave a comment or a thumbs up :).
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Ingredients and method below :)
1 ½ lb/ 700g Victoria plums
1 ½ lb/ 700g cooking apples (after they have been peeled and cored) Roughly 2lb/ 900g to start with.
8oz/ 225g tomatoes
8oz/ 225g onions
1 lb/ 450g stoned raisins
4oz/110g preserved ginger- the sort that’s preserved in syrup
1 pint/ 570ml malt vinegar
1 ½ lb/ 700g demerara sugar
1 ½ tbsp salt
¼ oz/ 5g garlic
4-5 chillies
Method
1. Wash and dry the plums. Cut the plums in half and remove the stones. Cut the halved plums in half again and place into the preserving pan.
2. Submerge the tomatoes in a bowl of boiling water and leave for a few minutes.
3. Place the onions, apples, raisins, garlic and preserved ginger into a food processor and whizz them about until they have been chopped finely. Then add to the preserving pan.
NOTE: You may have to do this in batches depending on how big your food processor is.
4. Remove the skin from your tomatoes (They should have softened from being placed int eh boiling water) and roughly chop. Add to the preserving pan.
5. Add the salt, sugar and vinegar.
6. Tie the chillies using some gauze, muslin or straining sock with a piece of string and suspend them from the handle of the pan.
7. Cook the chutney very slowly for about 1 ½ hours, or until most of the liquid has evaporated. Make sure you give the chutney a few stirs during the cooking to prevent the mixture sticking to he bottom of the pan.
8. Place into your prepared jars (I wash mine thoroughly and then place in a fairly hot oven for 10 minutes before adding the mixture to them. Seal with a waxed disk (wax part facing down).
9. You can eat straight away however it is BEST to leave for 3 months to let the flavours mature.

[@kathleenkirby2047]

I have made this chutney for many years, and it always works well. There is a lot of chopping and lovely vegetables involved, but once in the pan, you can enjoy the aroma.

[@sophinayork8018]

Love this chutney so much! Amazing!

[@thatgeezeruk]

Wow never knew about the grubs...I must have eaten a thousand of then...oh well protein hit 🙊😂👍

[@dmitchell6309]

Old DoVerhouse