Ploughman's lunch with own-made chutney

By: Carol Wilson

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Prep time:
15 mins
Cook time:
Serves:
makes about 1kg

Carol Wilson's selection of splendid cheese from North West England is served with delicious, quick-to-make fruit chutney

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Ingredients

  • Selection of northwest Cheese, such as Cheshire, Lancashire, Wensleydale, goat’s cheese

For the chutney

  • 225g Dates, finely chopped
  • 225g Apples, peeled and chopped
  • 225g sultanas, and raisins, mixed
  • 225g Onions, finely chopped
  • 225g dark brown sugar, preferably muscovado
  • 300ml Malt vinegar
  • 1 tsp Salt
  • pinch mustard powder
  • pinchfreshly ground black pepper
  • 1/2 tsp ground Cinnamon
  • pinch ground Cloves
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Method

1. Mix all the chutney ingredients together in a large bowl.

2. Spoon into cold, sterilised jars, and fill to the brim.

3. Seal with a tight-fitting lid and store in a cool, dry place.

4. The chutney will keep for up to 6 weeks.

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