What a pickle!

Local food ingredients, secret recipes and just a little cooking expertise can combine to produce some tasty results. The Food Group held a Chutney making event with Trumpington Ladies on November 25th using windfall apples and home grown onions to make some delicious apple chutney. This is the first of a series of events to pass on home cooking knowledge and apply traditional methods to preserve fruits and vegetables beyond their normal growing season. Besides the wonderful chutney it also provided an enjoyable social get together marked with lots of cups of tea. Next stop marmalade.

You will find the recipe below

Chopping the ingredients:

chopping the onions and apples

Stirring and cooking the mix:

stirring the mix

The finished product:

picture of cooks with jars of produce

The recipe


  • 12lbs Bramley apples (or similar)
  • 3lbs onions
  • 2lbs Demerara sugar
  • 3lbs sultanas
  • Rind and juice of 6 lemons - avoid white pith
  • 6 pints of malt vinegar

3 large two-handled pans which cover a hob each

Peel, core and rough chop apples, Peel and chop the onions. This requires several committed helpers. Add apples and onions to large pan along with sugar, juice and vinegar. Bring to boil, add sultanas then simmer until there is no excess liquor on the top - takes around 1 hour. Watch and stir to ensure it does not burn. Meanwhile drink tea, chat and start to clean up

Sterilise jars and lids in scalding water They must be hot when filling with chutney to avoid cracking. Fill completely with chutney leaving minimum airspace at top. Label when sufficiently cool. Makes around 18 x 1lb jars. Then drink tea, chat and wash up.

Chutney best left to meld for a few months but can be eaten any time, especially with left overs.

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