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.