How to Make English Chutnee The Victorian Way

Buy your copy of our Victorian Way cookery book here: Today Mrs Crocombe is busy preparing a jar of English chutnee (or chutney). This preserve was adapted from the Indian chatni, a pickle of mixed fruits and vegetables with sweetening agents, spice and vinegar. In the Victorian period, English cooks significantly modified the Asian original and this particular version uses apples, available in abundance at Audley End House. English Heritage is a charity that cares for over 400 historic buildings, monuments and sites. Find out how you can support our work here: INGREDIENTS 450g fairly sharp eating apples 1 tbsp salt 115g raisins 225g sultanas 455g brown sugar 55g peeled and minced fresh ginger 2 tsp minced garlic 1 tsp minced green chilli 1 tbsp mustard seeds 570ml white wine vinegar Juice of 1 lemon METHOD Peel, core and cut the apples into small