The Bishops’ Kitchen – November 21

The Bishops' Kitchen

This month Richard offers two apple chutney recipes for Christmas…


  • 450g cooking apples, peeled & chopped
  • 50g salt
  • 580ml malt vinegar
  • 450g soft brown sugar
  • 225g sultanas
  • 110g raisins
  • 2 cloves garlic, crushed
  • 1 tbsp freshly chopped red chilli or 1 tsp chilli powder
  • 1 tsp mustard powder
  • 1/2 tsp ground ginger
  • 1 tsp curry powder


Place chopped apples into a bowl, sprinkle salt between the layers and cover.  Leave to stand in a cool place overnight & drain thoroughly.  Place the apples in  a pan with 140ml vinegar, bring to the boil and simmer for 10 mins.
Pour the remaining vinegar into another pan with sugar, bring to boil for 5 mins then add to the apple mixture.  Stir in the sultanas and raisins and cook for 10 mins.
Mix garlic, chillies, mustard, ginger and curry powder to a smooth paste with a little water. Stir into the apple mixture, bring to the boil then reduce heat and simmer gently for 30 mins or until thick. Pour into clean warm jars and seal. Makes approx. 1.3kg.


  • 1 garlic bulb, thumb sized
  • Piece of fresh root ginger
  • 2 large onions
  • 1 kg Bramley apples
  • 3 star anise
  • 1 tsp cumin seed
  • 1 cinnamon stick
  • 500ml cider vienegar
  • 1 tbsp salt
  • 1 kg plums
  • 450g golden caster sugar
  • 4-5 sterilised jars


Prepare the ingredients.  first peel the garlic clove and cut into slivers. Peel and thunly shred the ginger. Halve, peel & thinly slice the onions, then put them into a large saucepan with the garlic and ginger. Peel, core and chop the apples, then add them to the pan with spices, vinegar and salt. Bring to the boil over a gentle heat. give everything a good stir then turn down the heat, cover the pan and simmer for 30 mins until the apples are cooked and pulpy.
Stone and quarter the plums then add to the cooked apples with the sugar.  Stir well and leave to bubble away, uncovered for another 40 mins, stirring regularly until the plums are cooked but still retain some of their shape.  Ladle into jars and seal. The chutney is best kept for about a month before eating as the vinegar needs time to mellow.

All recipes are from village resident, Richard Childs.

Missed a recipe? Click HERE to view Richard’s earlier recipes and other seasonal ideas.