Every larder should stock a selection of sweet chutneys like this one! For the ingredients, use fruits that are perfect or only slightly blemished. Note: This recipe takes two days to make.
3 cups dried apricots
1½ cups stoned dates
2 cups strong tea, strained
4 medium onions
4 small cooking apples
½ cup seedless raisins
1 cup walnuts
2 small dried red chillies
2 teaspoons coriander seeds
½ cup sultanas
3 cups brown sugar
Finely grated rind of 1 orange
Finely grated rind of 1 lemon
2½ cups white vinegar
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Directions Preparation:40min › Cook:2hours › Extra time:1day21hours20min › Ready in:2days
Chop the apricots and dates and put them in a large bowl. Pour over the hot, freshly made tea and stir well. Cover and leave to stand overnight.
Next day, peel and chop the onions. Peel, core and ﬁnely chop the apples. Chop the raisins and walnuts, and then combine the onions, apples, raisins and nuts in a preserving pan. Add the soaked apricots and dates, including any soaking liquid.
Using a mortar and pestle or an electric grinder, ﬁnely grind the chillies and coriander seeds and add them to the preserving pan with the sultanas, brown sugar, grated orange and lemon rinds and the vinegar.
Heat the pan slowly, stirring occasionally, until the sugar has dissolved. Bring to the boil, then reduce the heat and simmer for 1½ to 1¾ hours, stirring frequently to prevent it from sticking to the pan. The chutney is ready when all of the ingredients are soft and the mixture is thick and has reduced in volume by about a quarter. There should be no free liquid when a spoon is drawn across the bottom of the pan.
Remove from the heat and spoon the chutney into clean, warm, dry jars. Cover immediately with vinegar-proof lids. When cold, label and date the jars and store in a cool, dry, airy cupboard for two to three months before using.
This recipe is absolutely brilliant. It was easy to make and tastes sensational. I took it to a cooking workshop for everyone to taste and I wasnt allowed to leave until I passed on the recipe!! Very nice, thank you. - 31 May 2010