Back when I was going to England, I met Jeremy’s Auntie Nell. If I recall correctly, she was his maternal grandmother’s sister. Both she and her sister ( I only knew her as Grandma White) were midwives in their youth. Hmm, maybe I should finish watching, Call the Midwife on PBS — I’d not really connected the two. I think they both, or only one of them received an honor from the Queen for their accomplishments.
Auntie Nell is on the left in this photo. Her sister is on the far right.
Anyway, I must have really liked chutney in England and Jeremy carefully wrote out his Auntie Nell’s Chutney recipe. Or perhaps they served me Branston Pickle and it was not something one could easily find in the US. Sad to say I have not yet made it.
Auntie Nell’s Chutney
- 6 lb cooking apples, peeled, cored and sliced
- 1.5 lb onions, chopped finely
- .75 lb sultanas (raisins)
- .75 lb red-skinned potatoes
- .75 lb green-skinned tomatoes (can use all red if green not available
- 3 tablespoons salt
- 1 pint vinegar
- 3 lb soft brown sugar (half light, half dark)
- bag mixed pickling spices, peppers, and root ginger
Mix apples, onions, sultanas, tomatoes, and salt together. Boil the vinegar in a large pan and add the soft brown sugar. Stir continually until boiling, then add the apples, onions, etc. keeping simmering. Put in the bag of mixed pickling spices, peppers, and root ginger.
Simmer the chutney for about 2 hours until all the ingredients are absorbed and it is thick and brown, stirring. Take the spice bag out after about half an hour. Add more sugar and salt if necessary after tasting. If the mixture is dry, add more vinegar
Hmm, I am going to have to consult Jeremy about some of this. I don’t understand what the peppers are — black peppercorns?
Stay tuned, I will make this and report back. Perhaps when we have green tomatoes on our plants.
Clutch Cargo Lips 