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May 12, 2015 / Apley Estate - Hamiltons

Apley cheese board & Apley tomato chutney in The Creamery Cafe

2015-05-12, AFS Cheese board 5 2015-05-12, AFS Cheese board 1 2015-05-12, AFS Cheese board 3All year round, but especially at this time of year, the Ploughmans lunches in The Creamery Café at Apley Farm Shop are extra popular, I’ve heard because of the Apley tomato chutney ! So Martin has shared with us the basic ingredients, but of course without actually giving away the secret to the Apley tomato chutney recipe !:


300g Apley Cheshire cheese (currently on special offer in Apley Farm Shop until 31 May). The other 2 cheeses on the board currently usually vary between Cornish yarg, Cheddar & balsamic onion, Hereford hop & Wensleydale & apricot – but can be any of your own favourites !

1 Stick fresh garden celery

1 Pink lady apple

1/2 Dozen green grapes

1/2 Dozen red grapes

Balsamic pickled onions

2 tablespoons of handmade Apley tomato chutney

Assortment of Peter’s Yard cheese biscuits

Garnish with spring onion, finely diced red onion & snipped chives


1kg Fresh ripe large plum tomatoes

2 Red onions

3 Cloves of garlic

300ml Red wine vinegar

180g Muscovado sugar

3 Stems of basil with the leaf


Chop tomatoes into halves then each half into 8

Finely dice the red onions

Crush & chop the garlic cloves

Finley chop the basil stems & leaf

Put all ingredients into a heavy based pot & bring to the boil.

When it has reached boiling point reduce to a simmer& stir.

Stir frequently & cook for approx 1.5hrs.

At this stage it will be very hot, however this is the time to cook in your salt & pepper to taste.

Pour your chutney into jars & leave to cool

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