Ingredients

The following ingredients have 1 Servings
  • 250 g no-soak stoned prunes
  • 250 g no-soak dried apricots
  • 250 g pitted dates
  • 150 g dried figs
  • 2 large onions
  • 500 ml cider vinegar
  • 50 g salt
  • 1 tsp ground ginger
  • 1 tsp ground allspice
  • ½ tsp ground cinnamon
  • 450 g light muscovado sugar

Instruction

  • Chop the dried fruit and onions into very small pieces. The easiest way to do this is to chop them in a food processor(which will greatly reduce the prep time), but you can chop them by hand if you prefer
  • Pour the vinegar into a large saucepan and add the salt, spices and sugar. Heat gently, stirring until the sugar has dissolved.
  • Add the fruit and onions and bring to the boil. Reduce the heat and simmer gently, uncovered for about 1½ hours until the chutney has reduced and thickened. You will be able to draw a spoon through the mixture and it will leave a trail that does not immediately fill up with vinegar.
  • Spoon into warm sterilized jars and seal. Once cold, label and store in a cool dark place for at least 1 month before using.