Corn & Cabbage Chutney

© Abaroth 2020. Permission is given to reproduce for non-profit purposes only.


Makes approximately 2.5 litres / 4.4 pints


900g Sweetcorn (removed from the cobs)

900g Cabbage (roughly chopped)

450g Onion (roughly chopped)

170g Granulated sugar

570ml White wine vinegar

2 tsp Salt

1 tbsp Mustard powder

1 tsp Turmeric

1 tsp Chilli flakes



  1. Place your empty jars in the oven at 100C.

  2. Place the vegetables and spices in a pan with the vinegar. Bring to the boil and simmer for 10-12 minutes.

  3. Add the sugar and boil for about 20 minutes, until the liquid thickens to a syrupy consistency.

  4. Ladle into the pre-heated jars.

  5. Once cool, add wax discs to the top of the chutney, and add the lids.

  6. Keep for at least two months before eating.

  7. Store in a cool dark place for up to 12 months.



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