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Posted by on 17th Oct 2018 12:51pm

Nanny Oliver's Tomato Chutney Recipe - Perfect with a Pork Pie

Nanny Oliver's Tomato Chutney Recipe - Perfect with a Pork Pie

Serves: 6, Prepare in: , Cook in:

We always want to know what you eat with your pork pie - whether you're more of a warm pork pie and baked beans or a cold pork pie and branston pickle person. If you ever have any recipes to share with us for your ideal accompaniment for a pork pie, please send them to us, we'd love to share them on our recipe blog for everyone to enjoy!

This recipe was sent to us from one of our brand ambassadors Chris, who enjoys his pork pies with his wife's Nanny Oliver's tomato chutney - great recipes are passed on afterall.

Here's how to make this yummy chutney...


Ingredients
  • 1kg / 2lb tomatoes, skinned and chopped (to skin tomatoes score the skin and put in boiling water for a few minutes)
  • 3 large onions, chopped
  • 2 large cooking apples, peeled, cored, and chopped
  • 675g / 1lb 8oz soft dark brown sugar
  • 250g / 8oz sultanas
  • 1 desert spoon of salt
  • 1 table spoon ground cloves
  • Pinch cayenne pepper
  • 2 pints malt vinegar
1kg / 2lb tomatoes, skinned and chopped (to skin tomatoes score the skin and put in boiling water for a few minutes) 3 large onions, chopped 2 large cooking apples, peeled, cored, and chopped 675g / 1lb 8oz soft dark brown sugar 250g / 8oz sultanas 1 desert spoon of salt 1 table spoon ground cloves Pinch cayenne pepper 2 pints malt vinegar
Method
  1. Put all ingredients into a large saucepan and bring to the boil.
  2. Simmer for 2 hours 30 mins. Or until the chutney is very thick.
  3. Pour into hot sterilized jars. You must ensure you sterlise your jars to ensure no bacteria is present in reused jars especially. Wash the jars in hot, soapy water, rinse and shake off excess water. Pop on a baking tray and warm them in the oven for 10-15 minutes until totally dry and – importantly – whilst they’re still hot, fill them with your chutney. 

There you have it, this chutney recipe is so simple to make but really delicious! A tip tip from Chris was that his wife added ginger to some of the jars they make to give it a real kick. Since you can make the chutney in bulk, you can store it in air tight jars in the fridge. We definately need to make this once we finish our favourite jam (Rosebud Preserves of course – from Masham, Yorkshire) so we can reuse the glass jar.

Recipes for accompaniments such as the chutney are really great for making on a rainy Sunday afternoon, not too labour intensive, you can sit and read a book whilst it simmers. Plus – for the week or two following, you have a really easy lunch or dinner by warming up one of our Yorkshire pork pies and having it with some homemade chutney on the side – perhaps with a side salad of crispy lettuce and a few baked beans.

Remember that we love to hear your recipes on what you eat with your pork pie, so make sure to send them to us to be featured on our blog!

Make sure to go follow Chris on Instagram and keep up with his latest adventures – he’s running the Amsterdam marathon this week so we’re sure he’ll appreciate your support! We will be fuelling Chris with our pork pies, they’re great for runners when training and competing in long distance races because they contains carbs and protein which your body needs to replenish your glycogen stores and get you moving mile after mile! Also, on less of a sports science note – they’re delicious so when you’re running and know that in the next mile or the one after that, you’re having a treat, it’s a good way to get your mindset focused on just reaching that point. Then, refreshed and revitalised, you can carry on to the end.

Of course, if you haven’t already, make sure you’re following Vale of Mowbray on Instagram to keep up with all of our latest pork pie filled fun!

 

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