In a small saucepan over a medium heat simmer the vinegar and sugar until sugar has dissolved. Remove from heat and let cool. Pour into a bowl, add carrot, apple, radishes and chillies, stir to combine and refrigerate for up to half an hour.
Toast thick slices of sourdough bread, spread with butter, and top with pickle mix, salad greens, bacon rashes, and slices of ham. Spoon over Hank’s ploughman’s chutney, and serve.