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Ploughman's lunch with own-made chutney

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

Ploughman's lunch with own-made chutney

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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Serves: makes about 1kg

Prep: 15 min

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 onion, finely chopped
225g dark muscovado sugar
300ml Malt vinegar
1 tsp Salt
pinch mustard powder
pinch freshly ground black pepper
1/2 tsp ground cinnamon
pinch ground cloves