Hi,
I'm looking for a recipe for what Baxter's labels as "Albert's Victorian Chutney". their web site says they modified the recipe from a customer in Scotland. The ingredients they list on the jar are as follows: apples, Sugar, Vinegar, Water, Raisins, Dates, Rice Flour, Dried Onion, Corn Starch, Salt, Orange Juice, Dried apricots, Lemon Peel, Orange Peel, Mustard Seed, Ginger, Garlic Puree.
I'm not an experienced enough canner to feel confident working the proportions out on my own. does anyone have this recipe? Or something similar?
Thanks,
Gurlie
Victorian chutney
Gurlie
2 Replies
shirleyjessica
no idea - sadly, that's what 've been looking for! Good luck!! shirley
daffyd
I had a go at replicating this recipe since I like the Baxters Victorian chutney too.
My version tasted pretty close. If you try it I would appreciate any comments.
3 large tart apples. diced 1/4 inch 8 cups.
( I used Granny Smith)
1 cup cider vinegar
3/4 cup finely sliced dates.
3/4 cup brown sugar.
1/2 cup dried apricots finely sliced.
1/4 cup orange juice.
1/4 cup raisins
1 table spoon each of,orange zest, lemon zest, grated ginger,dried onion flakes,and mustard seed.
2 1/2 tea spoons salt
1/4 tea spoon chopped garlic.
In non reactive sauce pan bring to simmer all ingredients over low heat.Cook for 20 to 30 minutes until thickened. Stir as needed to prevent burning. Darken chutney with Crosse and Blackwell gravy browning if desired.
If canning, process for 15 mins.
Yield.1 pint