Tangy, with a good hot kick. Its worth taking the stones out of the greengages. And allowing the chutney to mature for a couple of months.
Greengage & Bramley Apple Chutney, with chilli and ginger
- 2kg greengages
- 6 Bramley apples, cored and chopped
- Fresh Ginger, handful, some grated, some chopped
- 3 onions, chopped
- 400g sultanas
- 6 garlic cloves, crushed
- 6 red chillies, chopped
- cinnamon stick
- 2 tsps each mustard seeds, ground coriander, cumin, cardamom pods
- 1 tsp peppercorns
- 1 tsp salt
- 75cl cider vinegar
- 1 kg sugar
Put everything together in a large pan and bring to the boil. Simmer gently for a couple of hours, Ladle into warm, sterilised jars and seal.