RecipesSauces, Chutneys, Pickles And Jams

General Gordon’s Chutney Recipe

This is one of our family favourites – it’s said that the recipe has been handed down the generations directly from General Gordon when in the Sudan.

Vegetarian
Placeholder Recipe Image
Print & share:
Print:

Ingredients

For the recipe:
  • 1.35kg/ 3lb tomatoes, peeled
  • 900g/ 2lb red onions
  • 900g/ 2lb apples
  • 30g/ 1 oz organic black pepper
  • 30g/ 1 oz organic allspice
  • 15g/½ oz organic cloves
  • 24 organic Bird's Eye Chillis
  • 30g/ 1 oz organic mace
  • 450g/ 1lb organic caster sugar
  • 30g/ 1oz organic ground ginger
  • 1.75l/ 3 pints malt vinegar

This is one of our family favourites – it’s said that the recipe has been handed down the generations directly from General Gordon when in the Sudan. It can’t be true because I don’t think our family has any connection to General Gordon or the Sudan. Anyway we love the pickle.

Method

01
Pound the spices in a pestle and mortar and tie in a muslin. Peel and slice the fruit and vegetables very finely. Boil all in the vinegar until the apples are soft but not mushy. Take out the muslin, bottle and leave for at least 6 months. This matures well with time.