Channel: English Heritage

Category: Entertainment

Tags: victorian waychutneemrs crocombecookeryenglish heritagechutneyjampreserveshistorycooking

Description: Buy your copy of our 'Victorian Way' cookery book here: bit.ly/2RPyrvQ 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: bit.ly/38Cv9lA INGREDIENTS 450g fairly sharp eating apples 1½ tbsp salt 115g raisins 225g sultanas 455g brown sugar 55g peeled and minced fresh ginger 2½ tsp minced garlic 1 tsp minced green chilli 1½ tbsp mustard seeds 570ml white wine vinegar Juice of 1 lemon METHOD Peel, core and cut the apples into small dice and sprinkle them with the salt. Leave to stand for 2 hours, then rinse and drain. Place all the ingredients in a large saucepan and slowly bring to the boil. Reduce the heat to a simmer and stir intermittently to stop it sticking. The mixture should start to thicken after 30–40 minutes. Decant the chutney into sterilised jars, seal and keep for at least a month before using. Keep in the fridge and use within three months once opened. SUBSCRIBE TO OUR YOUTUBE CHANNEL: goo.gl/c5lVBJ FIND A PLACE TO VISIT: goo.gl/86w2F6 LIKE US ON FACEBOOK: goo.gl/Un5F2X FOLLOW US ON TWITTER: goo.gl/p1EoGh FOLLOW US ON INSTAGRAM: goo.gl/PFzmY5 --------------------------------------- 00:00 Intro 00:45 For this recipe, you will need... 01:18 Prepare the apples 03:20 Prepare ginger and chilli 04:29 Mix the ingredients 05:29 Cook at the stove 06:40 Decant into jars 08:04 Storing the chutnee