Bundy's Chutney
Karen Haigh
This sweet chutney is an old family recipe. The name comes from a little
house (built by a man named Bundy) in the Isle of Wight in the south of
England where it was developed by my great-grandmother who was a cordon bleu
chef. It has since become a co-op favourite. It seems to come out differently
every time.
It goes very well as a side dish with just about anything. It's also
very tasty spread on sandwiches with meat or cheese.
Chop tomatoes and let stand overnight in vinegar. The next day, chop
apples into 1/2" pieces. Boil tomatoes and apples in water until soft. Crush
tomatoes with wooden spoon. Drain.
Mix fruit, vinegar and all remaining ingredients and boil for 20-30 minutes.
Seal in an airtight jar. Will keep in refrigerator indefinitely.
Green bananas and other fruit work well in this recipe too.
From the Dinner Co-op