Sunday, 24 July 2011


One of my earliest memories is having a bowl of Chipples on the table for Sunday Tea!

They were the usual accompaniment to a Meat Pie or Pasty!
My Grandma made them and I have continued the tradition over the years.
I always think of her when I chop the onions!

These days I pop them in a jug and add 1 tablespoon of Creme Fraiche!
She used to use single or double cream or even the top of the milk from the Gold Top!

2 Tablespoons of vinegar,

1 Teaspoon of sugar.

Give it a good stir!

And there you have it Chipples!
Now, I thought it was just a name my Grandma had made up.
Just as I was going to blog about it I got to wondering - so, -
Google,Google,Google -
And look what popped up!


  • England The Cornish name for chopped spring onion or shallot tops
  • Now my Grandma was a Devonshire farmer's wife so she must have crept over the border at some stage.
  • Wherever they originated they are as easy as 1,2,3 and so tasty!


  1. I really fancy those chipples now! I will have to buy a meat pie tomorrow just so I can make those to accompany it!!!

  2. They look delicious. Never heard of Chipples, well I have now. My Great Great Grandfather was a market gardener in the Vale of Evesham, my grandmother told me as a child she used to tie the spring onions into little bundles for her Grandfather, I bet a few of them made fine Chipples!

  3. Scrummy...(but I wouldn't put it past them Cornish to have nicked the idea from Devon!) ;-)

  4. I have never heard of chipples; a bit similar to the Greek tzaziki or the Middle Eastern yogurt salad, which are both great as an accompaniment to many meat dishes. Have a great week. Tammy

  5. Must try thank you !
    Hugs Sue x

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  18. Chipples are the spring onions. I new these onions as chipples before I heard of spring onions. I am of Cornish and Devonian descent and both famillies, big gardeners, called these onions, chipples.


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