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Bought pork pies with Ploughman's chutney


  • To make the chutney, put the brown sugar, malt vinegar, dates, apples, onion, cinnamon, mustard and seasonings in a heavy-bottomed pot. Mix well and gently cook for about 25-30 mins until thick and fragrant. Then set aside to cool, before packing in tight containers and setting aside for 2-3 days to develop the flavours.
  • When ready, serve the pies cold with a good dollop of the chutney alongside.



  • 150 gm brown sugar
  • 225 ml dark malt vinegar
  • 150 gm pitted, chopped dates
  • 150 gm peeled, diced Granny Smith apples
  • 150 gm finely chopped onion
  • a pinch of ground cinnamon
  • 1 heaped tspn Dijon mustard
  • sea salt & freshly ground pepper
  • 4 traditional pork pies

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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