I love cheese and now that I’ve found a wonderful Manchego goat cheese here in Cuenca, I wanted Branston pickle to go with it! Sadly Supermaxi, our local supermarket, doesn’t stock UK produce, so I set about trying to make a chutney that would go well with the creamy, tangy Manchego. I hope you like it as much as Ron and I do.
Ingredients
- 1kg ripe tomatoes peeled and chopped
- 750gms cooking apples (I use Granny Smiths here in Cuenca)
- 375gms brown sugar (less if you want it tangier)
- 250gms white onions chopped
- 250gms raisins (they are huge here, chop them into smaller pieces if you find yours are too)
- 1 x green pepper deseeded and chopped
- 2 tsp salt
- 1/2 tsp ground ginger
- 350ml cider vinegar
- Place all ingredients in a large saucepan and bring to the boil over a medium heat, stirring occasionally.
- Simmer, uncovered, for 45 – 50 minutes until fruit is tender and the chutney thickens.
- Cool and transfer to sterilised jars.
- Can be kept for up to six months in a dark, dry space.
