Makes about 3 cups

I collected this excellent chutney recipe from the chief of the Jamaica Inn.  Jamaica Inn, of Daphne du Maurier fame, sits at the top of a rise in lonely Bodman Moor in Cornwall.  If you haven’t read it you are in for a big treat.  It’s a romance, no, it’s an adventure, no, it’s a mystery – no, it’s just a damn good story about pirates and smugglers, contrabaners and murder and terror and young love.  Jamaica Inn, where the story takes place, stands today and still offers hospitality to travelers as it has for 250 years.  It is reputed to be haunted by a highwayman.

This chutney makes an excellent accompaniment to cold meats and cheeses, meat pies and roasted meats.  Refrigerated it will keep for months. 

4 large tart apples, chopped small (skins on)

1 large onion, chopped

1 cup rasins

1 cup sugar

1 tablespoon molassas

1 cup cider vinegar

1 teaspoon finely minced fresh ginger root

1 teaspoon ground cinnamon

1/2 teaspoon each nutmeg and grown cloves

Dry crushed hot chili flakes to taste

Put all together into a pot and bring to a boil.  Reduce heat and simmer for about 30 minutes, stirring to prevent scorching.  Turn off the heat, cover and let sit over night.  Next day, bring back to a boil, reduce heat and simmer, and stirring frequently, continue to cook until it is reduced to a jam-like consistency.  Refrigerated this will keep for months.