Head chef David Witnall
Jesse's 14 Black Jack St, Cirencester GL7 2AA
Phone:01285 641497
There are quiet a few ingredients but the taste is worth it especially with a fry up!
2 tbsp oil 1 kilo ripe tomatoes (diced) 1 large onion (diced) 500g Bramley apple (diced) 2 red chillies (finely diced) 125g de-stoned prunes (diced) 125g sultanas 6 white whole peppercorns 500gm brown sugar ½ tsp English mustard powder 1tsp mace 4 bay leaves 1 stick cinnamon 4 cloves 2 star anise 250ml white wine vinegar 250ml malt vinegar 25ml dark soy sauce 4 drops tabasco
In a large saucepan sweat down the onion, chilli, tomatoes and apple for five minutes. Add the dried fruit and the dry ingredients, sweat for a further five minutes,
Add the wet ingredients and cover.
Simmer until the moisture is nearly evaporated Allow mixture to cool. Blend with a hand mixer or food processor Bottle in sterilised kilner jars or jam jars.
Comments: Our rules
We want our comments to be a lively and valuable part of our community - a place where readers can debate and engage with the most important local issues. The ability to comment on our stories is a privilege, not a right, however, and that privilege may be withdrawn if it is abused or misused.
Please report any comments that break our rules.
Read the rules hereComments are closed on this article