Meals and Courses

  • 1 kg (2 lb) mixed green and red tomatoes, roughly chopped
  • 500 g (1 lb) red plums, stoned and roughly chopped
  • 1 marrow (about 750 g/ 1½ lb), peeled, halved, deseeded and diced
  • 500 g (1 lb) onions, roughly chopped
  • 100 g (3½ oz) sultanas or raisins
  • 300 ml (½ pint) distilled malt vinegar
  • 250 g (8 oz) granulated sugar
  • 1 tablespoon tomato purée
  • 2 teaspoons hot paprika
  • 2 teaspoons English mustard powder
  • 1 teaspoon salt
  • 2 teaspoons peppercorns, roughly crushed

Add all the ingredients to a preserving pan, stir to combine, then cook, uncovered, over a gentle heat for 1½ hours, stirring from time to time, but more frequently towards the end of cooking as the chutney thickens.

Ladle into warm, dry jars, filling to the very top and pressing down well. Disperse any air pockets with a skewer or small knife and cover with screw-top lids. Label and leave to mature in a cool, dark place for at least 3 weeks.

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