View Full Version : "Branston's Pickle" (a/k/a "Tomato Chutney")

03-11-2004, 22:00
As promised....

1 teaspoon pickling spices (peppercorns, ground cloves, a dash of ground chiles or cayenne pepper, and some ground coriander)

8 oz (1/4 kilo) onions, peeled and chopped finely

1/2 pint (250 ml) malt or wine vinegar (use white vinegar to obtain a brighter color)

8 oz apples, peeled, cored, chopped

2 lbs (1 kilo) fresh tomatoes, skinned and chopped

1/2 teaspoon salt

1/4 teaspoon pepper

1 heaping teaspoon dry English mustard

1/2 teaspoon ginger

8 oz sultanas/raisins

8 oz sugar (preferably unrefined light brown or golden; white can also be used, if you insist)

In a saucepan, simmer the onion gently in 2--3 tablespoons of vinegar until almost soft. Add the apples, tomatoes, spices, salt and pepper, mustard, ginger, and the sultanas/raisins. Continue simmering until the mixture is soft, stirring gently from time to time. Add the rest of the vinegar and all of the sugar. Stir gently; when the sugar has dissolved completely, increase the heat and boil steadily until the mixture is the consistency of jam (around 30--40 minutes).

Carefully pour the mixture into sterilized jars and seal at once. Store for a few weeks to allow the pickle/chutney to mature and mellow.

NB: As I recall, Branston's also contains chunks of pickled root vegetables---turnip, parsnip, rutabaga, beet. I suppose these could be added (in small portions) to the mixture as well.

Eat with sharp cheddar cheese and brown bread for a Ploughman's Lunch.