91热爆

Richard Hunt from the Devon Scone Company is Bill's Foodie Friday guest talking seasonal local produce.
It's harvest time and Richard's easy chutney recipe means you can enjoy a taste of the late summer right through to Christmas.

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Plum and apple chutney with mustard seeds and ginger.

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1.5kg of peeled chopped bramley apples

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500g stoned chopped plums

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500g diced onions

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500ml cider vinegar

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300g dark muscovado sugar

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2 heaped tsp ground ginger

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2 heaped tsp whole mustard seeds

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Method
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Combine all the ingredients in a large saucepan.
Heat gently until the sugar has disolved stirring all the time.
Bring to a rapid boil for 20 - 30 mins until a nice thick consistency is achieved.
Bottle in sterilised jars and store in a cool dry place or in a large sealed plastic container in the fridge and leave to mature for at least 2 weeks.

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Perfect served with good cheese, roasted ham or game.