Storecupboard Chutney

I have some dried fruit to use up an ideal recipe at this time of the year when we are reliant upon winter vegeatbles but apples are readily available.  It does not take long to thicken due to the dried fruit.  You can use what dried fruit you have available suggestions include dates, apricots, figs, peaches and raisins but vary it to suit your tastes. I have some golden sultanas, apricots, and dates to use up.

Ingredients:

675g/ 1 1/2lb mixed dried fruit of your choice or what is available to you
1.35kg/3lb cooking apples peeled and chopped
2 large onions chopped
5cm/2 inch piece of fresh root ginger
6 plump garlic cloves chopped
1-2 dried red chillis crushed
675g/1 1/2lb light muscovado sugar
1 tablespoon salt
1 litre/1 3/4 pints cider or distilled malt vinegar

Method

Cut the larger dried fruit into even sized pieces about 1cm/ 1/2 inch in size.

Put the dried fruit, apples, onions, garlic, ginger, chillies, sugar and salt into  heavy based saucepan/preserving pan.  Add the vinegar and stir so that all the ingredients are well combined.

Bring the mixture to the boil and reduce the heat and simmer for 30-45 minutes stirring occasionally until the mixture has reached the desired consistency/thickness.

Pour into hot sterlised jars cover with vinegar proof seals and label.  Store in a cool dark place.  I leave chutneys for a month to 6 weeks to mature before using.

You can also make this with pears, plums or mangoes.

Nice with cheese  good cheddar and crackers but can also be added to casseroles and stews to give extra flavour.

Pattypan