This chutney is the perfect complement to any meat or cheese. Really, it is at its best after a couple of months of maturing, but we were a bit behind this year so made our batch yesterday. Still completely delicious and smells divine!
- 275g Organic dried apricots
- 350g Organic prunes
- 275g Organic pitted dates
- 450g Organic onions, peeled
- 570ml Cider Vinegar
- 50g Crnish SeaSalt
- 1 level heaped dessertspoon grated root ginger
- 75g Allspice berries
- 450g Organic demerara sugar
The dried fruits and the onions need to be chopped very small, and this can be done in a food processor, or with an old-fashioned mincer, or else with a sharp knife and lots of patience!
When they’re all dealt with, put the vinegar in a large saucepan with the salt and the ginger, then tie the allspice berries up in a small piece of muslin, or gauze, very securely so they can’t escape and add these to the pan. Bring everything up to the boil, then stir in the chopped dried fruits and onions together with the sugar.
Leave it all to simmer very gently without a lid for about 1½ hours, or until the chutney has thickened. Stir it from time to time during the cooking period. When it’s ready, you will be able to draw a spoon across the surface of the chutney and make a trail that doesn’t immediately fill up with surplus vinegar.
In the meantime, the jar should be washed thoroughly in warm soapy water, rinsed, dried and heated in a moderate oven for 5 minutes. Spoon the cooked chutney into the warmed jar, seal well with waxed discs and tight lids, and label as soon as it’s cold.
Keep this chutney for 1 month to mature before eating.