Oriental Chutney
This chutney tends to need a long time to mature (see my note at the start of this section!) but has the advantage that it can be made at any time of year entirely from store-cupboard ingredients.
Quantities
| Qty | Description | Qty | Description |
|---|---|---|---|
| ¼ lb | dried apricots | ½ lb | sultanas |
| 2 | cloves garlic | ½ lb | stoned dates |
| ½ oz | salt | ¼ lb | raisins |
| 1½ lb | Demerara sugar | ¼ lb | currants |
| ½ oz | ground cloves | 1 pint | vinegar |
| ½ oz | ground cinnamon |
Method
Roughly chop dried apricots and dates.
Peel and crush garlic.
Place apricots, dates, garlic, sultanas, raisins and currants in a large saucepan.
Add just enough water to cover. Bring to the boil and simmer for 5 minutes.
Add cloves, cinnamon, vinegar and sugar. Bring slowly to the boil and simmer gently for about 30 minutes until chutney thickens.
Pot and cover.
Keep for at least 1 year before eating.
Disclaimer: This recipe is provided 'as is' and we regret that no responsibilty can be
accepted if you do not like the result - if it breaks your kitchen you get to keep
both parts!
We believe this recipe works and will provide a tasty chutney.
In the event that in transcribing it for the Web errors or omissions have ocurred and
ingredients include such gems as 1½ lb turmeric please let us know so we can correct it.
If you like the result and want to pass it on please feel free to do so as long as the
source is acknowledged.
