Dried fruit chutney

A fabulous Christmassy chutney which requires patience and a good knife, or if you have no patience, a food processor.

  • 250g dried apricots – the ready to eat kind
  • 300g dried dates
  • 250g semi-dried figs
  • 100g raisins
  • 450g red onions
  • 570ml cider vinegar
  • 50g sea salt
  • 1 level dessertspoon fresh ginger, grated
  • 450g light brown sugar
  • 1 heaped teaspoon ground allspice

Chop the dried fruits and onions finely – either with large amounts of patience and a sharp knife, or bung them into a food processor and whizz them up.  Put the cider vinegar in a large pan with the salt, ginger, sugar and allspice, and bring them to the boil.  Turn down the heat to a simmer and stir in all the fruit and onions.  Leave it on a low-ish heat, stir it occasionally, and in about an hour or maybe a bit longer you’ll have a pan of lovely chutney.  You can tell when it’s done if you draw a spoon across the surface to make a channel, and the channel stays there and doesn’t fill up with vinegar.

Take off the heat and put into warmed sterilised jars.  Do yourself a favour and keep some wide-necked ones handy; they’re much easier to fill!  Seal with vinegar-proof lids (i.e. plastic-covered ones, or use greaseproof circles).  This tastes better after maturing in a dark cupboard for a few weeks.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s