A tasty and fruity chutney that can be made at any time of year due to its store cupboard ingredients. Great with a slab of cheese but especially good paired with leftover ham and turkey over the Christmas holidays and a welcome change from cranberries! One from my mother's recipe book.
500g dried apricots, halved
450g onions, peeled and finely chopped
125g raisins
75mm piece of fresh ginger, peeled and finely chopped or grated
3 cloves of garlic, finely chopped or grated
600ml white wine vinegar
2 level tsp yellow mustard seeds
1 level tsp ground turmeric
1 level tsp cayenne pepper
450g light muscovado sugar
First of all, sterilise your jars. Have a look at 'all you need to know about making chutney' if you're not sure how to do this.
Put a level teaspoon of salt and all the other ingredients (except for the sugar) in a large saucepan and bring gently to the boil. Reduce the heat and add the sugar, stirring until it has dissolved.
Simmer for 1-1½ hours until the mixture has thickened, stirring towards the end of the time to make sure it’s not sticking to the bottom of the pan. Draw your spoon through the mixture and if it does not immediately fill with juice, the chutney is ready. Allow to cool slightly, spoon into your sterilised jars and put the lids on.
This amount makes about a litre of chutney or 4 x 250ml jars.
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