There’s nothing nicer than a spoonful of chutney on top of a peppery pork pie made with hot water crust pastry. Our pork pie chutney recipe is made with diced beetroot, cranberries, apple and cumin and is ready to eat straight away after simmering for over an hour. Keep it in the fridge for up to a month and enjoy with your Pork Farms pork pies.
Prep time: 25 minutes
Cooking time: 1 hour 20 minutes
Makes 2 medium-sized jars
You can also enjoy this pork pie chutney recipe with Wall’s Pastry’s sausage rolls.
Are you looking for the perfect paring to our delicious pork pies? We have a catalogue of recipes that will get your taste buds tingling.