Raisin Chutney

Name: Raisin Chutney
Yield: Yield: 5-6 jars
Cuisine: United Kingdom
Ingredients: 100 ml (3½ fl oz) cider vinegar; 150 g (5½ oz) brown sugar; 2 X 200 g tin chopped tomatoes; 4 whole cloves; 300 ml (10 fl oz) water; 50 g (2 oz) butter; 500 g (1 lb 2 oz) seedless raisins; 2 teaspoon salt; 1-2 teaspoon Ground black pepper or to taste; 2 sticks cinnamon bark

Preparation info

Yield:
5-6
jars

Difficulty
Easy

Appears in

Classic Scots Cookery

By Catherine Brown

Published 2003

About

Plump raisins are cooked slowly in tomatoes blended with cinnamon and cloves. Good with cold meats and game as well as mature hard cheeses.

Ingredients

50 g (2 oz) butter
500 g (1

Europe
United Kingdom
Side dish
Gluten-free
Vegetarian

Method

Making

Melt the butter in a large, wide pan and add the raisins. Toss the raisins in the butter for a few minutes, then add tomatoes, water, cloves, cinnamon, salt and black pepper. Cook uncovered for about one hour, stirring occasionally, till very thick. Add the sugar and cider vinegar, mix through and simmer for a few minutes. Taste for flavour. Remove cinnamon.